Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey
Author:
Affiliation:
1. Universidad de Antioquia, Colombia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst29619.pdf
Reference34 articles.
1. Recent advances in lactic acid production by microbial fermentation processes;Abdel-Rahman M. A.;Biotechnology Advances,2013
2. The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study;Adamberg K.;International Journal of Food Microbiology,2003
3. An economic approach for L-(+) lactic acid fermentation by Lactobacillus amylophilus GV6 using inexpensive carbon and nitrogen sources;Altaf M.;Journal of Applied Microbiology,2007
4. Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-441);Altiok D.;Journal of Chemical Technology and Biotechnology (Oxford, Oxfordshire),2006
5. Challenges and opportunities in lactic acid bioprocess design - From economic to production aspects;Alves de Oliveira R.;Biochemical Engineering Journal,2018
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