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Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

✍ Scribed by Shilpi Gupta; Sabrina Cox; Nissreen Abu-Ghannam

Book ID
108068916
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
382 KB
Volume
52
Category
Article
ISSN
1369-703X

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## Abstract **BACKGROUND:** Lactic acid has many applications in the chemical industries and it can be produced economically by microorganisms using biomass raw materials of different origins. Sweet sorghum juice is a high sugar content raw material with potential for lactic acid production because