Applicability of pectate-entrapped Lactobacillus casei cells for L(+) lactic acid production from whey

Applied Microbiology and Biotechnology

Volumn 74, Issue 1, 2007, Pages 35-42

  Panesar, P S ^a   Kennedy, J F ^b   Knill, C J ^b   Kosseva, M R ^b  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Immobilization; L. casei; Lactic acid; Lactose utilization; Pectate gel; Whey

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; CELLS; DRUG PRODUCTS; FERMENTATION; ISOMERS;

FOOD INDUSTRY; LACTIC ACID; LACTOBACILLUS CASEI; MICROBIAL FERMENTATION;

DAIRY PRODUCTS;

LACTIC ACID; LACTOSE;

BACTERIUM; CARBOXYLIC ACID; CHEMICAL INDUSTRY; FERMENTATION; FOOD INDUSTRY; IMMOBILIZATION; MICROBIAL ACTIVITY; PHARMACEUTICAL INDUSTRY;

ARTICLE; BACTERIAL CELL; BIOMASS CONVERSION; CELL VIABILITY; CONTROLLED STUDY; FERMENTATION; FERMENTATION MEDIUM; GEL; IMMOBILIZED CELL; LACTOBACILLUS CASEI; NONHUMAN; PROCESS DESIGN; WHEY;

BIOTECHNOLOGY; CELLS, IMMOBILIZED; CULTURE MEDIA; FERMENTATION; LACTIC ACID; LACTOBACILLUS CASEI; LACTOSE; MILK PROTEINS; PECTINS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI;

EID: 33846578188     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-006-0633-x     Document Type: Article

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