Effects of pH and corn steep liquor variability on mannitol production by lactobacillus intermedius NRRL B-3693

Applied Microbiology and Biotechnology

Volumn 87, Issue 2, 2010, Pages 553-560

  Saha, Badal C ^a   Racine, F Michael ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b zuChem Inc   (United States)

Author keywords

Corn steep liquor; Fructose fermentation; Lactic acid bacterium; Lactobacillus intermedius; Mannitol production; PH controlled fermentation

Indexed keywords

CORN STEEP LIQUOR; LACTIC ACID BACTERIA; LACTOBACILLUS INTERMEDIUS; MANNITOL PRODUCTION;

AMINO ACIDS; BODY FLUIDS; DRUG PRODUCTS; FERMENTATION; FRUCTOSE; LACTIC ACID; ORGANIC ACIDS; PHOSPHATASES; PRODUCTION ENGINEERING;

PH EFFECTS;

ACETIC ACID; FRUCTOSE; LACTIC ACID; MANNITOL; PEPTONE; PROTEINASE; TRYPTOPHAN; TYROSINE; CULTURE MEDIUM;

ALCOHOL; AMINO ACID; BACTERIUM; BIOTECHNOLOGY; CARBOXYLIC ACID; CROP RESIDUE; FERMENTATION; INDUSTRIAL PRODUCTION; INDUSTRIAL TECHNOLOGY; MAIZE; MICROBIAL ACTIVITY; NUTRIENT LIMITATION; PH; SUGAR;

ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; CORN STEEP LIQUOR; LACTOBACILLUS; LACTOBACILLUS INTERMEDIUS; LIQUID; NONHUMAN; NUTRIENT; PH MEASUREMENT; SUPPLEMENTATION; VOLUMETRY; BIOREACTOR; CHEMISTRY; CULTURE MEDIUM; FERMENTATION; MAIZE; METABOLISM; MICROBIOLOGY; PH;

BIOREACTORS; CULTURE MEDIA; FERMENTATION; FRUCTOSE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MANNITOL; ZEA MAYS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS INTERMEDIUS; ZEA MAYS;

EID: 77953082158     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-010-2552-0     Document Type: Article

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