Simultaneous production of nisin and lactic acid from cheese whey: Optimization of fermentation conditions through statistically based experimental designs

Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology

Volumn 114, Issue 1-3, 2004, Pages 627-638

  Liu, Chuanbin ^a   Liu, Yan ^a   Liao, Wei ^a   Wen, Zhiyou ^a   Chen, Shulin ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Experimental design; Fermentation; Nisin; Optimization; Whey

Indexed keywords

BIOPOLYMERS; BIOSYNTHESIS; FOOD PRESERVATION; NUTRITION; ORGANIC ACIDS; RAW MATERIALS;

BIOREFINERY PROCESS; LACTIC ACID COPRODUCTION; NUTRIENT SUPPLEMENTS;

DAIRY PRODUCTS;

LACTIC ACID; MAGNESIUM SULFATE; NISIN; MILK PROTEIN; WHEY PROTEIN;

BIOSYNTHESIS; CHEESE; CONFERENCE PAPER; CONTROLLED STUDY; FERMENTATION; FOLLOW UP; LACTOCOCCUS LACTIS; METHODOLOGY; NONHUMAN; SCREENING; THREE DIMENSIONAL IMAGING; WHEY; YEAST; ARTICLE; CHEMISTRY; CULTURE TECHNIQUE; METABOLISM; THEORETICAL MODEL; TIME;

LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

CELL CULTURE TECHNIQUES; CHEESE; FERMENTATION; LACTIC ACID; LACTOCOCCUS LACTIS; MILK PROTEINS; MODELS, THEORETICAL; NISIN; TIME FACTORS;

EID: 11244320304     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1385/ABAB:114:1-3:627     Document Type: Conference Paper

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