𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Optimization of whey fermentation in a shaken-flask fermenter

✍ Scribed by Mauro Moresi; Enzo Sebastiani

Publisher
Springer
Year
1979
Tongue
English
Weight
368 KB
Volume
8
Category
Article
ISSN
1432-0614

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Optimization of the fermentation of whey
Optimization of the fermentation of whey by Lactobacillus casei
✍ J. RincΓ³n; J. Fuertes; A. Moya; J. M. Monteagudo; L. RodrΓ­guez πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 460 KB

Optimization studies have been camed out for the production of L-lactic acid from the fermentation of whey by Lactobacillus casei. Two Statistical Designs, a full z4 Factorial Design and a full 3' Factorial Design, have been used to determine the most suitable values of the operational variables for

Optimization of fermentation conditions
Optimization of fermentation conditions for ethanol production from whey
✍ F. J. Castillo; M. E. Izaguirre; V. Michelena; B. Moreno πŸ“‚ Article πŸ“… 1982 πŸ› Springer Netherlands 🌐 English βš– 401 KB

Optimal conditions for ethanol production in 7% whey solutions by the yeast Canclida pseudo~opic~ ATCC 8619 included initial pH of 4.57 and 30Β°C. Complete fermentation of the available lactose took place without supplementary nutrients; additions of nitrogen or phosphorus salts, yeast extract or co