Table 2.
Experimental design of enzymatic hydrolysis and fermentation with enzyme-to-solution ratio (E/S), temperature and pH value of enzymatic hydrolysis.
| System | E/S (%) 1 | Temperature (°C) | pH Value (-) | |
|---|---|---|---|---|
| Papain | 0.2 | 80 | 7.0 | |
| S1 | Lactobacillus sakei ssp. carnosus | |||
| S2 | Lactobacillus amylolyticus | |||
| S3 | Lactobacillus helveticus | |||
| Alcalase 2.4 L | 0.5 | 50 | 8.0 | |
| S4 | Lactobacillus sakei ssp. carnosus | |||
| S5 | Lactobacillus amylolyticus | |||
| S6 | Lactobacillus helveticus | |||
| Pepsin | 0.5 | 50 | 2.0 | |
| S7 | Lactobacillus sakei ssp. carnosus | |||
| S8 | Lactobacillus amylolyticus | |||
| S9 | Lactobacillus helveticus | |||
1 enzyme-to-solution ratio of enzymatic hydrolysis.