Effect of Nutrient Supplements from Food Manufacturing Waste on L-Lactic Acid Production by Streptococcus bovis Using Fresh Cassava Roots in Tofu Liquid Waste-Reference-Cited by-同舟云学术

Effect of Nutrient Supplements from Food Manufacturing Waste on L-Lactic Acid Production by Streptococcus bovis Using Fresh Cassava Roots in Tofu Liquid Waste

Published:2006 Issue:10 Volume:39 Page:1132-1136
ISSN:0021-9592
Container-title:JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
language:en
Short-container-title:J. Chem. Eng. Japan

Author:

Ghofar Abdul¹,Kokugan Takao¹

Affiliation:

1. Department of Chemical Engineering, Tokyo University of Agriculture and Technology

Publisher

Society of Chemical Engineers, Japan

Subject

General Chemical Engineering,General Chemistry

Link

http://www.jstage.jst.go.jp/article/jcej/39/10/39_10_1132/_pdf

Reference10 articles.

1. Amylolytic activity of selected species of ruminal bacteria

2. Fitzpatrick, J. J. and U. O’Keeffe; “Influence of Whey Protein Hydrolysate Addition to Whey Permeate Batch Fermentations for Producing Lactic Acid,” Proc. Biochem., 37, 183–186 (2001)

3. Ghaly, A. E., M. S. A. Tango and M. A. Adams; “Enhances Lactic Acid Production from Cheese Whey with Nutrient Supplement Addition,” Agric. Eng. Internl: the CIGR J. Scient. Res. and Develop. Manuscript FP 02 009 (2003)

4. Production of L-lactic acid from fresh cassava roots slurried with tofu liquid waste by Streptococcus bovis

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