Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392-Reference-Cited by-同舟云学术

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Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392

Published:2016-05 Issue: Volume:86 Page:462-467
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Dahroud Behnaz Dahri,Mokarram Reza Rezai,Khiabani Mahmoud Sowti,Hamishehkar Hamed,Bialvaei Abed Zahedi,Yousefi Mehdi,Kafil Hossein Samadi^ORCID

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference19 articles.

1. Recent advances in lactic acid production by microbial fermentation processes

2. Lactic Acid Bacteria: Microbiological and Functional Aspects;Lahtinen,2011

3. 3.17⿿industrial production of lactic acid;Miller,2011

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