Production of L(+) and D(-) lactic acid isomers by Lactobacillus casei subsp. casei DSM 20011 and Lactobacillus coryniformis subsp. torquens DSM 20004 in continuous fermentation

Journal of Fermentation and Bioengineering

Volumn 81, Issue 6, 1996, Pages 548-552

  González Vara Y R , Antonio ^a   Pinelli, Davide ^b   Rossi, Maddalena ^a   Fajner, Daniele ^b   Magelli, Franco ^b   Matteuzzi, Diego ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Department of Chemical Engineering ^*  (Italy)

Author keywords

continuous fermentation; L(+) and D( ) lactic acid isomers

Indexed keywords

LACTIC ACID; POLYLACTIC ACID;

ARTICLE; BIOTECHNOLOGY; FERMENTATION; GLUCOSE UTILIZATION; LACTOBACILLUS; LACTOBACILLUS CASEI; RACEMIC MIXTURE; STRAIN DIFFERENCE;

LACTOBACILLUS CASEI; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS CORYNIFORMIS SUBSP. TORQUENS;

EID: 0029987648     PISSN: 0922338X     EISSN: None     Source Type: Journal    
DOI: 10.1016/0922-338X(96)81478-4     Document Type: Article

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