Improvement of lactic acid fermentation with Lactobacillus paracasei ssp. paracasei MIUG BL5 on enriched rye flour medium
The aim of this study was to improve the biotechnological conditions in order to increase the organic acid production with a wild Lactobacillus paracasei ssp. paracasei strain isolated from pickle juice. The Plackett-Burman Experimental Design (PB), Central Composite Design (CCD) and Response Surfac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2017-10-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202017/vol2/8_Cotarlet%20et%20al.pdf |