The use of response surface methodology in optimization of lactic acid production: Focus on medium supplementation, temperature and pH control

Food Technology and Biotechnology

Volumn 48, Issue 2, 2010, Pages 175-181

  de Lima, Cristian J B ^a   Coelho, Luciana F ^a   Contiero, Jonas ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Lactic acid; Medium optimization; Nitrogen sources; Response surface methodology; Whey cheese

Indexed keywords

CENTRAL COMPOSITE DESIGNS; LACTIC ACID FERMENTATION; MEDIUM OPTIMIZATION; NITROGEN SOURCES; NUTRITIONAL CONDITIONS; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL; SHAKE FLASK FERMENTATIONS;

DESIGN; FERMENTATION; NITROGEN; OPTIMIZATION; REGRESSION ANALYSIS; SUGARS; SULFUR COMPOUNDS; SURFACE PROPERTIES;

LACTIC ACID;

LACTOBACILLUS; LACTOBACILLUS SP.; MANIHOT ESCULENTA; ZEA MAYS;

EID: 77955029938     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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