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....

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Food Technology and Biotechnology
المؤلفون الرئيسيون:	Cristian J. B. de Lima, Luciana F. Coelho, Jonas Contiero
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	University of Zagreb Faculty of Food Technology and Biotechnology 2010-01-01
الموضوعات:	lactic acid whey cheese nitrogen sources response surface methodology medium optimization
الوصول للمادة أونلاين:	http://hrcak.srce.hr/file/81771

مواد مشابهة

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