Research Article

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

Figure 3

Effect of (a) temperature and (b) pH on D(−) lactic acid production and sucrose consumption by S. nakayamae. 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.