TABLE 2.
Changes in the fermentation end products of continuous cultures of L. lactis subsp. cremoris NCDO 712 at different growth rates and pHo values
| Dilution rate (h−1) | pHo | Lactic acid concn (mM) | Formic acid concn (mM) | Acetic acid concn (mM) | Ethanol concn (mM) |
|---|---|---|---|---|---|
| 0.7 | 7.0 | 11.03 ± 1.05a | 11.26 ± 2.06 | 9.67 ± 0.77 | 3.31 ± 0.87 |
| 6.5 | 13.54 ± 1.91 | 8.61 ± 1.69 | 4.81 ± 0.36 | 3.58 ± 1.05 | |
| 6.0 | 22.78 ± 0.84 | 3.06 ± 0.89 | 1.36 ± 0.52 | 3.53 ± 98 | |
| 5.5 | 25.36 ± 3.10 | 0.00 ± 0.14 | 0.92 ± 0.05 | 0.12 ± 0.04 | |
| 0.5 | 7.0 | 3.69 ± 0.97 | 15.35 ± 3.05 | 7.55 ± 1.33 | 7.24 ± 1.16 |
| 6.5 | 5.33 ± 1.35 | 15.65 ± 1.98 | 8.47 ± 1.58 | 7.09 ± 0.88 | |
| 6.0 | 12.86 ± 0.05 | 11.47 ± 1.78 | 5.84 ± 0.02 | 3.37 ± 0.89 | |
| 5.5 | 19.36 ± 2.03 | 3.47 ± 1.93 | 2.78 ± 0.56 | 1.48 ± 0.64 | |
| 0.33 | 7.0 | 2.29 ± 0.05 | 20.42 ± 4.02 | 10.48 ± 2.13 | 10.02 ± 2.01 |
| 6.5 | 5.06 ± 1.26 | 19.40 ± 1.44 | 9.82 ± 1.27 | 6.33 ± 1.22 | |
| 6.0 | 6.35 ± 1.97 | 16.32 ± 1.26 | 8.85 ± 0.79 | 6.44 ± 1.15 | |
| 5.5 | 14.90 ± 2.01 | 7.72 ± 1.13 | 4.43 ± 0.75 | 1.55 ± 0.03 | |
| 0.17 | 7.0 | 1.90 ± 0.08 | 15.73 ± 1.12 | 9.81 ± 1.24 | 7.94 ± 0.15 |
| 6.5 | 2.99 ± 1.05 | 19.65 ± 3.11 | 8.06 ± 3.50 | 7.94 ± 1.26 | |
| 6.0 | 5.79 ± 0.99 | 17.02 ± 1.24 | 7.74 ± 2.86 | 7.37 ± 1.62 | |
| 5.5 | 9.58 ± 1.35 | 7.20 ± 1.15 | 5.24 ± 1.55 | 1.96 ± 1.05 |
a
Mean ± standard deviation (n = 3).