Table 3.
Effect of the different treatments on the growth of Bacillus megaterium by fermentation in liquid state after 24, 48 and 72 h of incubation at 35 °C and 100 rpm.
| TREATMENT TIME |
T1 (UFC. mL−1) |
T2 (UFC. mL−1) |
T3 (UFC. mL−1) |
T4 (UFC. mL−1) |
T5 (UFC. mL−1) |
ANOVA |
|---|---|---|---|---|---|---|
| 24 h | 8.02 ± 0.3 c | 8.03 ± 0.2 c | 8.18 ± 0.3 b | 8.04 ± 0.4 c | 8.43 ± 0.3 a | <0.0001* |
| 48 h | 8.23 ± 0.4 d | 8.44 ± 0.1 c | 8.61 ± 0.3 b | 8.60 ± 0.3 b | 8.68 ± 0.4 a | <0.0001* |
| 72 h | 8.48 ± 0.2 c | 8.47 ± 0.3 c | 8.64 ± 0.2b | 8.54 ± 0.4bc | 8.71 ± 0.4 a | <0.0001* |
Note: T1: 40 g.L−1 soybean flour and 5 g.L−1 ground brown sugar, T2: 40 g.L-1 soybean flour and 6 g.L−1 ground brown sugar, T3: 40 g.L−1 fava bean flour and 5 g.L−1 ground brown sugar, T4: 40 g.L−1 fava bean flour and 6 g.L-1 panela, T5: TSB. Mean ± standard deviation. * Significant differences at p < 0.05. Equal letters there is no significant difference between treatments.