Effect of nitrogen sources and neutralizing agents on D-lactic acid production from Kodo millet bran hydrolysate: comparative study and kinetic analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04124-7.pdf
Reference29 articles.
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3. Balakrishnan R, Tadi SRR, Sivaprakasam S, Rajaram S (2018) Optimization of acid and enzymatic hydrolysis of Kodo millet (Paspalum scrobiculatum) bran residue to obtain fermentable sugars for the production of optically pure d (−) lactic acid. Ind Crops Prod 111:731–742
4. Charalampopoulos D, Vázquez JA, Pandiella SS (2009) Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities. Biochem Eng J 44:96–105
5. Cingadi S, Srikanth K, Arun E, Sivaprakasam S (2015) Statistical optimization of cassava fibrous waste hydrolysis by response surface methodology and use of hydrolysate based media for the production of optically pure d-lactic acid. Biochem Eng J 102:82–90
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