Effect of manganese on Lactobacillus casei fermentation to produce lactic acid from whey permeate-Reference-Cited by-同舟云学术

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Effect of manganese on Lactobacillus casei fermentation to produce lactic acid from whey permeate

Published:2001-02 Issue:7 Volume:36 Page:671-675
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Fitzpatrick John J.,Ahrens Malte,Smith Shara

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference7 articles.

1. Whey Protein Manufacture;Morr,1989

2. Bioconversion of cheese whey to organic acids;Tyagi,1998

3. Production and novel applications of natural l(+) lactic acid: food, pharmaceutics and biodegradable polymers;Bogaert;Cerevisa,1997

4. General microbiology;Stanier,1986

5. Continuous production of l-lactic acid from whey permeate by immobilized Lactobacillus casei subsp. casei.;Krischke;Appl Microbiol Biotechnol,1991

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