|
Bacillus polymyxa ATCC 1232
|
Cheese whey
|
Wild-type
|
5.5
|
0.25
|
0.03
|
[22]
|
|
K. pneumoniae NCIB 8017
|
Rennet whey permeate
|
Wild-type
|
7.5
|
0.46
|
0.08
|
[42]
|
|
K. oxytoca NRRL-13-199
|
Whey
|
Wild-type, adding 50 mM acetate
|
8.4
|
0.365
|
–
|
[30]
|
|
Enterobacter aerogenes 3889
|
Whey
|
Wild-type, using neutralized acid whey with 50 mM acetate
|
15.1
|
–
|
0.24
|
[23]
|
|
K. pneumoniae ATCC 13882
|
Whey
|
Wild-type, using unsterilized acid whey and adjusting pH to 6.5
|
19.3
|
–
|
0.32
|
[23]
|
|
Lactococcus lactis mL001
|
Residual whey permeate (lactose)
|
Deletion of ldh, ldhB, ldhX, pta, adhE, butBA, overexpression of bdh and lactose utilizing pathway in L. lactis MG1363
|
51
|
0.47
|
1.46
|
[32]
|
|
K. oxytoca PDL-K5
|
Whey powder
|
Deletion of pox, pta, frdA, ldhD, pflB in K. oxytoca PDL-0
|
65.5
|
0.44
|
2.73
|
This study
|
|
K. pneumoniae KG1
|
Lactose
|
Wild-type
|
4.38
|
0.33
|
0.365
|
[21]
|
|
K. oxytoca NRRL-B199 with nonviable cells of Kluyveromyces lactis CBS 683
|
Lactose
|
Wild-type, co-immobilization by adhesion of β-galactosidase in nonviable cells of K. lactis with K. oxytoca
|
14.3
|
0.29
|
0.80
|
[25]
|
|
K. oxytoca ATCC 8724
|
Lactose
|
Wild-type
|
32.49
|
0.207
|
0.861
|
[31]
|
|
K. oxytoca PDL-K5
|
Lactose
|
Deletion of pox, pta, frdA, ldhD, pflB in K. oxytoca PDL-0
|
74.9
|
0.43
|
2.27
|
This study
|
