As in Fig. 1(a) and (b) illustrated both new biocatalysts were
found suitable for lactose whey fermentation and impressively
more effective in comparison with free cells. Moreover, Fig. 1(a)
shows that the fermentation time for DCM and BSG dropped 50%
in comparison with GP and MSR and about 90% compared with
FC. Specifically, for BSG and DCM the whey fermentation lasted
only about 8 and 7.2 h, respectively! Also, residual sugar was affected
by the kind of support and was significantly low (P < 0.05)
when DCM and BSG biocatalysts were used for whey fermentation,
in comparison with fermentations by GP and MSR biocatalysts.