The Use of Response Surface Methodology in Optimization of Lactic Acid Production: Focus on Medium Supplementation, Temperature and pH Control

Two response surface methodologies involving central composite designs have been successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium sulphate, temperature and pH control on lactic acid fermentation by Lactobacillus sp. LMI8 isolated from cassava flour wastewater....

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發表在:	Food Technology and Biotechnology
Main Authors:	Cristian J. B. de Lima, Luciana F. Coelho, Jonas Contiero
格式:	Article
語言:	英语
出版:	University of Zagreb Faculty of Food Technology and Biotechnology 2010-01-01
主題:	lactic acid whey cheese nitrogen sources response surface methodology medium optimization
在線閱讀:	http://hrcak.srce.hr/file/81771