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

<div>Effect of (a) agitation and (b) inoculum size on D(−) lactic acid production and sucrose consumption by<i> S. nakayamae</i>. Culture conditions: GYP modified medium (120 g/L crystallized sugar, 35 g/L yeast extract, and 7.5 mL/L salt solution) with NaOH 10 N as pH neutralizing agent. (a) GYP modified medium at 35°C, pH 6.0, with 10% inoculum; (b) GYP modified medium at 35°C and pH 6.0 under 125 rpm.</div>

International Journal of Microbiology

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Figure 4: Environmentally Friendly Production of D(−) Lactic Acid by<i> Sporolactobacillus nakayamae</i>: Investigation of Fermentation Parameters and Fed-Batch Strategies 

Figure 4 | Environmentally Friendly Production of D(−) Lactic Acid by Sporolactobacillus nakayamae: Investigation of Fermentation Parameters and Fed-Batch Strategies 