Enhanced lactic acid production from carob extract by lactobacillus casei using invertase pretreatment

Food Biotechnology

Volumn 24, Issue 4, 2010, Pages 364-374

  Turhan, Irfan ^a   Bialka, Katherine L ^b   Demirci, Ali ^b   Karhan, Mustafa ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

^b University Park   (United States)

Author keywords

Fermentation; Invertase; Lactic acid; Lactobacillus casei; Value added products

Indexed keywords

ACID CONCENTRATIONS; BIOPLASTICS; CARBON SOURCE; CELL FERMENTATION; COMPLEX FORMS; ECONOMICAL BENEFITS; EXTRACTION CONDITIONS; INVERTASE; LACTIC ACID PRODUCTION; LACTOBACILLUS CASEI; MEDITERRANEAN REGION; NITROGEN SOURCES; PHARMACEUTICAL INDUSTRY; POLY LACTIC ACID; PRE-TREATMENT; SUGAR CONTENT; VALUE ADDED PRODUCTS; YEAST EXTRACTS;

BODY FLUIDS; CHEMICAL CONTAMINATION; DRUG PRODUCTS PLANTS; ENZYMES; FERMENTATION; GLUCOSE; LACTIC ACID; SUGAR (SUCROSE); TEXTILE INDUSTRY;

EXTRACTION;

CERATONIA SILIQUA; LACTOBACILLUS CASEI;

EID: 78449243468     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2010.524485     Document Type: Article

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