Effect of manganese on Lactobacillus casei fermentation to produce lactic acid from whey permeate

Process Biochemistry

Volumn 36, Issue 7, 2001, Pages 671-675

  Terpstra, Marten ^b   Ahrens, M ^a   Smith, S ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NONE

Author keywords

Lactic Acid Fermentation; Supplementation; Whey Permeate

Indexed keywords

LACTIC ACID; MANGANESE;

ARTICLE; BACTERIUM CULTURE; DIET SUPPLEMENTATION; FERMENTATION; LACTOBACILLUS CASEI; NUTRIENT; WHEY;

LACTOBACILLUS CASEI;

EID: 0035123288     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(00)00265-X     Document Type: Article

References (7)

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. Continuous production of L-lactic acid from whey permeate by immobilized Lactobacillus casei subsp. casei
5. Lactic acid fermentation in a recycle batch reactor using immobilized Lactobacillus casei
6. Integrated bioprocess for the simultaneous production of lactic acid and dairy sewage treatment