An overview of biotechnological production of propionic acid: From upstream to downstream processes-Reference-Cited by-同舟云学术

An overview of biotechnological production of propionic acid: From upstream to downstream processes

Published:2017-07 Issue: Volume:28 Page:67-75
ISSN:0717-3458
Container-title:Electronic Journal of Biotechnology
language:en
Short-container-title:Electronic Journal of Biotechnology

Author:

Ahmadi Negin,Khosravi-Darani Kianoush,Mortazavian Amir Mohammad

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference97 articles.

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3. Flavor development and microbiology of Swiss cheese: A review. II. Starters, manufacturing processes and procedures;Langsrud;Milk Food Technol,1973

4. Continuous propionic acid fermentation by immobilized Propionibacterium acidipropionici in a novel packed-bed bioreactor;Lewis;Biotechnol Bioeng,1992

5. Fed-batch fermentation with and without on-line extraction for propionic and acetic acid production by Propionibacterium acidipropionici;Ozadali;Appl Microbiol Biotechnol,1996

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