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

Figure 5

Time courses of sucrose consumption, D(−) lactic acid production, and cell growth in batch fermentation (a), pulse fed-batch (b), and multipulse fed-batch fermentation (c and d) by S. nakayamae. Experimental conditions: medium containing 35 g/L of yeast extract and 7.5 mL/L of GYP salts and crystallized sugar (as required); pH 6.0, NaOH 10 N as controlling agent, temperature at 35°C, 125 rpm, and 20% of inoculum (v/v).

(a)

(b)

(c)

(d)