Table 2 XPS analysis of freeze dried L. rhamnosus GG cells produced at different fermentation conditions: pH 6.5, 37°C (control); pH uncontrolled, 37°C; pH 6, 37°C; pH 5.5, 37°C; pH 5, 37°C; pH 6.5, 30°C and pH 6.5, 25°C
|  | Control pH 6.5, 37°C | Uncontrolled pH 37°C | pH 6 37°C | pH 5.5 37°C | pH 5 37°C | 30°C pH 6.5 | 25°C pH 6.5 |
|---|---|---|---|---|---|---|---|
Total C | 66.73 ± 2.26 | 63.70 ± 5.3 | 65.87 ± 0.7 | 69.62 ± 4.2 | 68.81 ± 0.5 | 71.21 ± 7.4 | 66.34 ± 1.1 |
Total O | 27.58 ± 2.6 | 30.70 ± 3.3 | 25.72 ± 0.4 | 20.60 ± 3.3 | 24.78 ± 0.3 | 24.61 ± 0.2 | 24.61 ± 1.4 |
Total N | 4.49 ± 0.4 | 5.86 ± 0.5 | 7.58 ± 1.2 | 9.03 ± 2.6 | 6.45 ± 0.5 | 6.88 ± 1.1 | 8.01 ± 0.4 |
Total P | 1.20 ± 0.5 |  | 0.83 ± 0.3 |  |  |  | 1.04 ± 0.3 |
O/C | 0.41 ± 0.04 | 0.48 ± 0.06 | 0.39 ± 0.01 | 0.30 ± 0.05 | 0.36 ± 0.01 | 0.35 ± 0.03 | 0.37 ± 0.02 |
N/C | 0.07 ± 0.01 | 0.09 ± 0.01 | 0.11 ± 0.02 | 0.13 ± 0.04 | 0.09 ± 0.01 | 0.10 ± 0.01 | 0.12 ± 0.01 |
P/C | 0.02 ± 0.01 |  | 0.01 ± 0.01 |  |  |  | 0.02 ± 0.01 |
C-(C,H) | 31.68 ± 3.06 | 46.04 ± 7.52 | 35.19 ± 2.70 | 44.13 ± 6.90 | 31.68 ± 2.19 | 36.93 ± 0.71 | 34.82 ± 4.97 |
C-(O,N) | 45.79 ± 2.11 | 37.81 ± 3.62 | 42.80 ± 1.7 | 31.20 ± 7.80 | 46.51 ± 1.38 | 40.56 ± 0.60 | 43.9 ± 3.91 |
C = O, O-C-O | 17.62 ± 0.81 | 16.07 ± 2.24 | 19.11 ± 1.05 | 19.28 ± 1.35 | 18.62 ± 0.72 | 18.25 ± 1.44 | 18.92 ± 0.97 |
COOR | 4.91 ± 3.26 | 1.26 ± 0.33 | 2.91 ± 0.27 | 1.59 ± 0.31 | 3.21 ± 0.25 | 4.27 ± 1.54 | 2.41 ± 0.30 |
O-(C,P) | 71.64 ± 2.30 | 65.74 ± 3.47 | 68.39 ± 4.20 | 52.77 ± 0.29 | 70.94 ± 1.02 | 56.38 ± 0.69 | 58.52 ± 6.30 |
O = (C,P) | 21.79 ± 2.27 | 30.48 ± 1.10 | 4.33 ± 0.12 | 47.40 ± 6.05 | 21.53 ± 1.58 | 37.27 ± 1.80 | 32.96 ± 4.92 |
O-H-O | 6.56 ± 3.75 | 1.78 ± 0.33 | 27.21 ± 30.43 | 4.37 ± 2.21 | 7.53 ± 0.57 | 6.36 ± 1.11 | 3.92 ± 0.11 |