Acetic acid production from whey lactose by the co-culture of Streptococcus lactis and Clostridium formicoaceticum

Applied Microbiology and Biotechnology

Volumn 28, Issue 2, 1988, Pages 138-143

  Tang, I Ching ^a   Yang, Shang Tian ^b   Okos, Martin R ^a  

^a PURDUE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0006553628     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/BF00694301     Document Type: Article

References (19)

1. Clostridium formicoaceticum nov. spec. Isolation, description and distinction from C. aceticum and C. thermoaceticum
2. Acetobacterium, a new genus of hydrogen-oxidizing, carbon dioxide-reducing, anaerobic bacteria
3. Methanogens: reevaluation of a unique biological group
4. Clostridium aceticum (Wieringa), a microorganism producing acetic acid from molecular hydrogen and carbon dioxide
5. Microbial interactions and community structure
6. Recovery of acetic acid from dilute acetate solution
7. Bioconversion of agricultural biomass to organic chemicals
8. Acetic acid
9. Acetogenium kivui, a new thermophilic hydrogen-oxidizing, acetogenic bacterium
10. Acetic acid production by Clostridium thermoaceticum in pH-controlled batch fermentation at acidic pH
11. Isolation of a strain of Clostridium thermoaceticum capable of growth and acetic acid production at pH 4.5
12. Regulation of lactose fermentation in group N streptococci
13. Elucidation of growth inhibition and acetic acid production by Clostridium thermoaceticum
14. A novel route to the production of acetic acid by fermentation
15. Kinetics of homoacetic fermentation of lactate by Clostridium formicoaceticum
16. Lactose, properties and uses
17. Trends in whey fractionation and utilization, a global perspective