Effect of temperature on lactic acid production from cheese whey using Lactobacillus helveticus under batch conditions

Biomass and Bioenergy

Volumn 16, Issue 1, 1999, Pages 61-78

  Tango, M S A ^a   Ghaly, A E ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Batch fermentation; Cell growth; Cheese whey; Lactic acid; Lactobacillus helveticus; Lactose; PH; Temperature

Indexed keywords

BACTERIAL GROWTH; BATCH FERMENTATION; FERMENTATION MONITORING; GROWTH RATE; LACTIC ACID; LACTOSE; PH; TEMPERATURE; WHEY;

BATCH CELL CULTURE; BIOREACTORS; CARBOXYLIC ACIDS; PH; POLYSACCHARIDES; TEMPERATURE CONTROL; THERMAL EFFECTS;

CHEESE WHEY; LACTIC ACID; LACTOSE;

FERMENTATION;

LACTOBACILLUS HELVETICUS;

EID: 0033035953     PISSN: 09619534     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0961-9534(98)00062-2     Document Type: Article

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