Rice straw fermentation using lactic acid bacteria
β Scribed by Lijuan Gao; Hongyan Yang; Xiaofen Wang; Zhiyong Huang; Masaharu Ishii; Yasuo Igarashi; Zongjun Cui
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 232 KB
- Volume
- 99
- Category
- Article
- ISSN
- 0960-8524
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Traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of Thailand. Lactic acid bacteria are responsible for the souring and ripening of these foods. Homofermentative strains of Lucfobucihs penfosus, L. plunkrum and Pediococcus
The fermentation process of acid curd whey using pure cultures of L bulgaricus and L aciabphilus was investigated. The influence of the starter culture amount on the acidification rate in the fermentation was specified, the biological value of fermented and fermented-ammoniated curd whey was determi
## Abstract **Summary:** DβLactic acid was synthesized by the fermentation of rice starch using microorganisms. Two species: __Lactobacillus delbrueckii__ and __Sporolactobacillus inulinus__ were found to be active in producing Dβlactic acid of high optical purity after an intensive screening test