Table 2.

Effects of adding amino acids at 3 h on the cell growth of ZK-H2 in shake flasks

AA	Asp	Asn	Glu	Gln	Pro	Ser
CC
Level
CK	6.48 ± 0.10	6.53 ± 0.43	6.41 ± 0.14	6.50 ± 0.12	6.50 ± 0.16	7.58 ± 0.03
0.04	6.67 ± 0.12	6.68 ± 0.01	6.53 ± 0.05	6.50 ± 0.44	6.72 ± 0.15	7.59 ± 0.02
0.12	6.74 ± 0.24	6.72 ± 0.18	6.56 ± 0.25	6.73 ± 0.24	6.85 ± 0.12*	7.58 ± 0.02
0.20	6.84 ± 0.17	6.73 ± 0.27	6.96 ± 0.15*	6.81 ± 0.12*	7.04 ± 0.15*	7.58 ± 0.02
0.28	6.91 ± 0.07*	6.86 ± 0.19	7.01 ± 0.06*	7.17 ± 0.19*	7.10 ± 0.22*	7.58 ± 0.03
0.36	6.96 ± 0.25	7.15 ± 0.12*	7.10 ± 0.1*	7.70 ± 0.34*	6.96 ± 0.09*	7.61 ± 0.61

AA amino acid;
CC cell concentration (× 10⁸ CFU/mL)

*Significant at 0.05 level; level: g/L; fermentation time: 60 h; CK: 0 g/L