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Production of l(+) and d(−) lactic acid isomers by Lactobacillus casei subsp. casei DSM 20011 and Lactobacillus coryniformis subsp. torquens DSM 20004 in continuous fermentation

✍ Scribed by González-Vara R. Antonio; Davide Pinelli; Maddalena Rossi; Daniele Fajner; Franco Magelli; Diego Matteuzzi

Book ID: 113397783
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 595 KB
Volume: 81
Category: Article
ISSN: 0922-338X
DOI: 10.1016/0922-338x(96)81478-4

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