Fig. 4

Pilot scale-up fermentation of L. sakei.A A schematic diagram showing the whole process from lab scale-up steps to packaging. L. sakei culture was transferred from lab scale-up culture (5 L) to pilot scale-up fermentation (200 L). After the fermentation process, a freeze-dried powder was obtained using a freeze-drying process and packed using a packaging method. B Cell growth rate was checked at 0, 8, 16, 18, and 22 h of fermentation. C Residual glucose concentration was also measured during fermentation at 0, 8, 16, 18, and 22 h. All data are presented as mean ± SD