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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

From: Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG

  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
  1. Results are presented as mean ± SD (standard deviation).