Malt combing nuts as a nutrient supplement to whey permeate for producing lactic by fermentation with Lactobacillus casei-Reference-Cited by-同舟云学术

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Malt combing nuts as a nutrient supplement to whey permeate for producing lactic by fermentation with Lactobacillus casei

Published:2002-09 Issue:1 Volume:38 Page:1-6
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Pauli Tatjana,Fitzpatrick John J.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference8 articles.

1. Whey protein manufacture;Moor,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. Fermentation processes for the production of lactic acid;Martin,1996

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1. Preparation of a novel polymer microspheres and application in solid phase extraction combined with hollow fiber membrane system for capturing lactic acid from simulated fermentation broth;Reactive and Functional Polymers;2023-12

2. Plant Proteins as an Alternative Nitrogen Source for Chiral Purity L-Lactic Acid Fermentation from Lignocellulose Feedstock;Fermentation;2022-10-16

3. Hydrolyzed Agricultural Residues—Low-Cost Nutrient Sources for l-Lactic Acid Production;Fermentation;2020-10-06

4. Lactic acid production – producing microorganisms and substrates sources-state of art;Heliyon;2020-10

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