L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863

Table 1

Sugars and lactic acid values obtained at batch and fed batch L. rhamnosus ATCC 10863 fermentations.

Time (h)	Batch fermentation				Fed batch fermentation
	Sucrose (g/L)	Glucose (g/L)	Fructose (g/L)	Lactic acid (g/L)	Sucrose (g/L)	Glucose (g/L)	Fructose (g/L)	Lactic acid (g/L)
0	26.7	4.0	6.3	0.0	26.5	4.1	6.5	0.0
0	23.9	3.7	5.9	3.0	26.2	4.0	6.3	1.0
2	24.7	3.7	6.0	3.7	25.0	3.9	6.1	2.0
4	23.7	2.7	5.2	5.9	22.4	2.7	5.0	4.5
6	24.0	2.1	4.9	7.7	22.0	2.0	4.6	6.3
8	22.6	0.8	3.4	10.5	21.6	1.1	3.6	8.8
10	22.5	0.3	2.4	12.0	25.4	0.2	2.6	12.9
12	24.0	0.3	1.5	14.1	22.0	0.2	1.4	13.3
14	24.7	0.3	0.3	16.5	20.5	0.3	0.1	14.1
16	23.6	0.3	0.1	16.2	20.0	0.3	0.2	13.8
18	23.1	0.3	0.1	15.7	20.6	0.4	0.4	14.5
20	20.6	0.3	0.1	14.0	24.1	0.4	0.5	17.1
22	—	—	—	—	23.4	0.1	0.6	17.5
24	—	—	—	—	23.1	0.1	0.6	17.6
26	—	—	—	—	23.6	0.5	0.8	17.1
28	—	—	—	—	22.6	0.4	0.8	17.0
30	—	—	—	—	22.5	0.5	0.9	17.1
32	—	—	—	—	22.7	0.5	0.9	17.3
34	—	—	—	—	23.9	0.6	1.1	18.6
36	—	—	—	—	25.0	0.6	1.2	19.8
38	—	—	—	—	24.7	0.6	1.1	19.2
40	—	—	—	—	23.2	0.5	1.0	18.0
42	—	—	—	—	26.0	0.5	1.0	20.1
44	—	—	—	—	23.8	0.4	0.8	18.4
46	—	—	—	—	28.2	0.5	1.0	22.0
48	—	—	—	—	25.6	0.4	0.8	19.7
	—	—	—	—	270.0	35.5	55.0	0.0

Molasses fermentation medium + inoculum added = fermentation start.
Concentrated molasses feed applied.
Molasses feed sugars concentration.