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

Table 3

ANOVA with estimated regression coefficients for D(−) lactic acid production.

Source	Coefficient	Sum of squares	Degrees of freedom	Mean square	ratio
	3.93	211.632	1	211.632	2.351	0.169
	−9.62	1043.505	1	1043.505	11.594	0.011
	3.44	161.814	1	161.814	1.798	0.221
	−13.78	2141.408	1	2141.408	23.794	0.001
	−0.02	0.005	1	0.005	0.000	0.994
	−2.88	94.113	1	94.113	1.045	0.340
	−4.89	191.395	1	191.395	2.126	0.188
	4.89	191.982	1	191.982	2.133	0.187
	5.01	200.901	1	200.901	2.232	0.178
Model	—	3557.58	9	395.28	4.39	0.03
Error	—	629.97	7	89.99	—	—
Lack of fit	—	611.07	5	122.21	12.93	0.07
Pure error	—	18.90	2	9.45	—	—
Total	—	4187.55	16	—	—	—

  = crystallized sugar;   = yeast extract;   = salt solution. Statistically significant at 95% probability level.