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

Table 1

Variables and respective levels for D(−) lactic acid production using response surface methodology.

Variable	Levels
		−1.68	−1	0	1	1.68
Crystallized sugar (g/L)		52.8	80	120	160	187.2
Yeast extract (g/L)		1.4	15	35	55	68.6
GYP salt solution (ml/L)		0.9	3	6	9	11.04