Production of L(+) lactic acid by Lactobacillus amylophilus GV6 in semi-solid state fermentation using wheat bran

Food Technology and Biotechnology

Volumn 42, Issue 3, 2004, Pages 147-152

  Naveena, Basa Janakiram ^a   Altaf, Mohammad ^a   Bhadrayya, Kalva ^b   Ready, Gopal ^a  

^a OSMANIA UNIVERSITY   (India)

^b Swaroop Technical Consultancy   (India)

Author keywords

Amylolytic strain; Direct fermentation; L. Amylophilus; Lactic acid; Response surface method; Wheat bran

Indexed keywords

AMYLOLYTIC STRAIN; DIRECT FERMENTATION; L.AMYLOPHILUS; LACTIC ACID; RESPONSE SURFACE METHOD; WHEAT BRAN;

BIODEGRADATION; CALCITE; FERMENTATION; FOOD STORAGE; PH EFFECTS; STARCH;

BACTERIA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS AMYLOPHILUS; TRITICUM AESTIVUM;

EID: 4344636157     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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