Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour

Applied Microbiology and Biotechnology

Volumn 49, Issue 6, 1998, Pages 682-690

  Akerberg C ^a   Hofvendahl, K ^a   Hahn Hagerdal B ^a   Zacchi, G ^a  

^a LUND INSTITUTE OF TECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; LACTIC ACID;

ARTICLE; CULTURE MEDIUM; DRUG MANUFACTURE; FERMENTATION; ISOMER; KINETICS; LACTOCOCCUS LACTIS; MODEL; NEGATIVE FEEDBACK; PH; PROCESS CONTROL; TEMPERATURE;

LACTOCOCCUS LACTIS; POSIBACTERIA; STREPTOCOCCUS; TRITICUM AESTIVUM;

EID: 0031810283     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002530051232     Document Type: Article

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