L-lactic acid production from whole wheat flour hydrolysate using strains of Lactobacilli and Lactococci

Enzyme and Microbial Technology

Volumn 20, Issue 4, 1997, Pages 301-307

  Hofvendahl, Karin ^a   Hahn Hägerdal, Bärbel ^a  

^a LUND INSTITUTE OF TECHNOLOGY   (Sweden)

Author keywords

Amylase; Lactic acid production; Lactobacillus delbrueckii; Ladococcus lactis; Starch hydrolysate; Wheat flour

Indexed keywords

BIOTECHNOLOGY; ENZYMES; HYDROLYSIS; MICROORGANISMS; ORGANIC ACIDS; ORGANIC COMPOUNDS; SUGARS;

AMYLASE; LACTIC ACID;

FERMENTATION;

AMYLASE; GLUTEN; LACTIC ACID; STARCH HYDROLYSATE;

ARTICLE; BACTERIAL METABOLISM; BACTERIUM CULTURE; BRAN; FERMENTATION; FLOUR; HYDROLYSIS; LACTOBACILLUS DELBRUECKII; LACTOCOCCUS LACTIS; NONHUMAN; PRODUCTIVITY; WHEAT; YEAST;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOCOCCI; LACTOCOCCUS LACTIS; STREPTOCOCCUS; TRITICUM AESTIVUM;

EID: 18344414729     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(97)83489-8     Document Type: Article

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