Using Lactobacillus casei to investigate the product of lactic acid and the changes of components during batch and fed-batch fermentation
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 97 === Lactic acid is a versatile chemical, used as an acidulant flavor and preservative in the food, pharmaceutical, leather and textile industries, and for polymerization to biodegradable polylactide(PLA) that is degraded to nontoxic molecules, carbon dioxide and...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/67877590116711286366 |