Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate

Biotechnology Progress

Volumn 15, Issue 4, 1999, Pages 646-654

  Lamboley, L ^a   Lacroix, C ^a   Artignan, J M ^a   Champagne, C P ^a,b   Vuillemard, J C ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CONTINUOUS FERMENTATION; CULTURE MEDIUM; IMMOBILIZED CELL REACTOR; POTASSIUM CHLORIDE; REACTOR KINETICS; STIRRED REACTOR;

BACTERIA; CELL CULTURE; CELL IMMOBILIZATION; CHEMICAL MODIFICATION; FERMENTATION; ORGANIC ACIDS; POTASSIUM COMPOUNDS; RHEOLOGY; STABILITY; STRAIN;

BIOLOGICAL STABILITY; CONTINUOUS FERMENTATION; MECHANICAL STABILITY; MESOPHILIC LACTIC STARTER; POTASSIUM CHLORIDE; WHEY PERMEATE;

BIOREACTORS;

LACTOCOCCUS;

EID: 0032817411     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp990063p     Document Type: Article

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