Role of pH-regulation in lactic acid fermentation: Second steps in a process improvement

Chemical Engineering and Processing: Process Intensification

Volumn 50, Issue 3, 2011, Pages 293-299

  Hetényi, Kata ^a   Németh, Áron ^a   Sevella, Béla ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Fermentation; Inhibition; Lactic acid; Model based optimization; PH Effect

Indexed keywords

ALKALI ADDITION; AMMONIUM HYDROXIDE; BIOMASS RESOURCES; FERMENTABLE SUGARS; HIGH CONCENTRATION; INHIBITION; INHIBITORY EFFECT; LACTIC ACID FERMENTATION; MODEL BASED OPTIMIZATION; PH BUFFERING; PH DEPENDENCE; PH REGULATION; PH VALUE; PROCESS IMPROVEMENT; SWEET SORGHUM; TECHNOLOGICAL ASPECTS; TRIMETHYLAMINE;

AMMONIUM COMPOUNDS; BODY FLUIDS; CHEMICAL INDUSTRY; FERMENTATION; LACTIC ACID; OPTIMIZATION; PRODUCTIVITY; SUGARS; TITRATION;

PH EFFECTS;

EID: 79953029775     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2011.01.008     Document Type: Article

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