Environmentally Friendly Production of D(−) Lactic Acid by<i> Sporolactobacillus nakayamae</i>: Investigation of Fermentation Parameters and Fed-Batch Strategies

<div>Effect of (a) temperature and (b) pH on D(−) lactic acid production and sucrose consumption by<i> S. nakayamae</i>. Culture conditions: GYP modified medium (120 g/L of crystallized sugar, 35 g/L of yeast extract, and 7.5 salt solution) with NaOH 10 N as pH neutralizing agent. (a) GYP modified medium at pH 6.0, under 100 rpm, with 10% inoculum; (b) GYP modified medium at 35°C, under 100 rpm, with 10% inoculum.</div>

International Journal of Microbiology

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Figure 3: Environmentally Friendly Production of D(−) Lactic Acid by<i> Sporolactobacillus nakayamae</i>: Investigation of Fermentation Parameters and Fed-Batch Strategies 

Figure 3 | Environmentally Friendly Production of D(−) Lactic Acid by Sporolactobacillus nakayamae: Investigation of Fermentation Parameters and Fed-Batch Strategies 