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Production of Lactobacillus Cells by Dialysis Continuous Fermentation of Deproteinized Whey

✍ Scribed by Steiber, R.W.; Gerhardt, Philipp

Book ID
123570034
Publisher
American Dairy Science Association
Year
1980
Tongue
English
Weight
629 KB
Volume
63
Category
Article
ISSN
0022-0302

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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