Lactic acid production by Lactobacillus paracasei 168 in discontinuous fermentation using lucerne green juice as nutrient substitute

Chemical Engineering and Technology

Volumn 33, Issue 3, 2010, Pages 468-474

  Vodnar, Dan C ^a   Venus, Joachim ^b   Schneider, Roland ^b   Socaciu, Carmen ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

^b LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

Author keywords

Fermentation; Lactic acid; Lactobacillus paracasei 168; Lucerne green juice

Indexed keywords

FERMENTATION PROCESS; INORGANIC SALTS; LACTIC ACID FERMENTATION; LACTIC ACID PRODUCTION; MAXIMUM PRODUCTIVITY; YEAST EXTRACTS;

BODY FLUIDS; FERMENTATION; GLUCOSE; GROWTH KINETICS; NUTRIENTS; ORGANIC ACIDS; YEAST;

LACTIC ACID;

LACTOBACILLUS PARACASEI; MEDICAGO SATIVA;

EID: 77449118987     PISSN: 09307516     EISSN: 15214125     Source Type: Journal    
DOI: 10.1002/ceat.200900463     Document Type: Article

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