High Improvement in Lactic Acid Productivity by New Alkaliphilic Bacterium Using Repeated Batch Fermentation Integrated with Increased Substrate Concentration

Table 2

Effect of different temperatures on the growth and kinetic parameters of lactic acid production from glucose by Enterococcus hirae BoM1-2.

Temperature ()		Consumed glucose (g L^−1)	LA conc. (g L^−1)	(g g^−1)	(g L^−1 h^−1)	Max. (g L^−1 h^−1)
25	1.01±0.002	18.7±0.3	16.8±0.1	0.89	0.57	2.6
30	1.02±0.003	18.6±0.1	16.9±0.1	0.91	0.57	2.8
37	1.04±0.004	18.9±0.5	17.1±0.3	0.91	0.57	2.9
40	1.05±0.003	19.7±0.0	18.4±0.0	0.93	0.61	3.1
45	1.05±0.004	19.6±0.1	18.2±0.1	0.93	0.61	3.0
50	1.04±0.006	19.4±0.2	17.9±0.2	0.92	0.60	2.8
55	1.01±0.006	19.5±0.2	17.8±0.2	0.91	0.59	2.4
60	0.97±0.008	15.2±0.3	13.2±0.3	0.87	0.44	1.3

OD, maximum optical density. Maximum lactic acid concentration after 30 h. Lactic acid yield. Lactic acid productivity at the end of fermentation time. Maximum lactic acid productivity at indicated time. Different letters between columns denote that mean values are significantly different (p≤0.05) by Tukey test; values are means ± SE (n=3).