Influence of whey protein hydrolysate addition to whey permeate batch fermentations for producing lactic acid

Process Biochemistry

Volumn 37, Issue 2, 2001, Pages 183-186

  Fitzpatrick, J J ^a   O'Keeffe, U ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Lactic acid fermentation; Whey permeate; Whey protein hydrolysate

Indexed keywords

LACTIC ACID; LACTOSE; NITROGEN; PROTEIN HYDROLYSATE;

ARTICLE; BACTERIUM CULTURE; FERMENTATION; LACTOBACILLUS HELVETICUS; NONHUMAN; WHEY;

LACTOBACILLUS HELVETICUS;

EID: 0034836439     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(01)00203-5     Document Type: Article

References (9)

1. Whey protein manufacture
2. Bioconversion of cheese whey to organic acids
3. Production and novel applications of natural L(+) lactic acid: Food, pharmaceutics and biodegradable polymers
4. The effect of whey protein hydrolysates on the lactic acid fermentation
5. Production of lactic acid from whey using hydrolysed whey protein as nitrogen source
6. The effect of whey protein hydrolysate average molecular weight on the lactic acid fermentation
7. Methods in food protein hydrolysis
8. Effect of manganese on Lactobacillus casei fermentation to produce lactic acid from whey permeate