Figure 2
From: Lactic acid production by Enteroccocus faecium in liquefied sago starch
Kinetics of lactic acid production by E. faecium using different forms of sago starch. Symbols: (♦) Glucose, () Raw sago starch, (▴) Gelatinized sago starch, (○) Hydrolysed sago starch, and (□) Liquefied Sago starch. Fermentation were carried out in 3 L Jar fermenter, with 2 L working volume, pH 6.5, agitation 200 rpm and temperature of 30°C.