Table 3.

Effects of adding amino acids at 12 h on cell growth of ZK-H2 in shake flasks

AA	Asp	Asn	Glu	Gln	Pro	Ser
CC
Level
CK	6.67 ± 0.10	6.58 ± 0.30	6.51 ± 0.13	6.68 ± 0.08	6.48 ± 0.33	6.50 ± 0.19
0.04	6.77 ± 0.12	6.79 ± 0.41	6.45 ± 0.4	7.48 ± 0.30*	6.72 ± 0.07*	6.56 ± 0.12
0.12	6.88 ± 0.13	6.72 ± 0.23	6.50 ± 0.11	7.44 ± 0.18*	6.96 ± 0.09*	6.61 ± 0.16
0.20	6.86 ± 0.31	6.89 ± 0.12*	6.65 ± 0.19	6.96 ± 0.06*	6.89 ± 0.19	6.80 ± 0.14
0.28	7.09 ± 0.23	6.96 ± 0.08*	6.87 ± 0.09*	6.84 ± 0.14	7.04 ± 0.18*	7.02 ± 0.19*
0.36	7.07 ± 0.09*	7.11 ± 0.13*	6.97 ± 0.1	6.77 ± 0.38	7.13 ± 0.11*	7.00 ± 0.02*

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