|
| Table 2. Effect of fermentation technologies on the population of Lactobacillus rhamnosus RW-9595M, medium CRV and glucose/lactate levels in the fermented media. |
|
Fermentation |
Population |
CRV |
Glucose |
Lactate |
| Free cell control |
3.0 (0.9) x 109 |
5.07 (0.32) |
0 |
37.3 (3.2) |
| Immobilized cells |
|
|
|
|
| Beads |
3.0 (1.5) x 1010 |
4.41 (0.92) |
0.4 (0.03) |
38.7 (2.6) |
| Free cells outside beads |
1.1 (2.4) x 109 |
|
|
|
| Fed batch |
|
|
|
|
| Beginning |
8.3 (2.0) x 108 |
1.26 (0.17) |
0 |
9.7 (1.7) |
| 1 hr |
8.0 (1.9) x 108 |
1.52 (0.18) |
0.9 (0.1) |
16.0 (1.8) |
| 2 hrs |
2.0 (0.9) x 109 |
1.60 (0.30) |
2.5 (0.6) |
21.6 (3.0) |
| 3 hrs |
2.1 (0.2) x 109 |
2.23 (0.13) |
2.5 (0.3) |
22.5 (1.3) |
| 4 hrs |
2.6 (0.4) x 109 |
2.50 (0.42) |
5.6 (0.4) |
33.4 (4.2) |
| 5 hrs |
3.9 (1.4) x 109 |
3.25 (0.29) |
7.9 (0.5) |
38.7 (2.9) |
Values in brackets represent SEM obtained from three independent assays. |
|
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