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Semicontinuous lactic fermentation of whey by Lactobacillus bulgaricus. II. Mathematical model

✍ Scribed by W. Borzani; M. Furia Luna; P. A. Sanchez Podlech; Paulo R. Jerke Carlos; A. C. de Souza Neto; Rogério F. dos Passos; Ozair Souza

Publisher: Springer Netherlands
Year: 1990
Tongue: English
Weight: 179 KB
Volume: 12
Category: Article
ISSN: 0141-5492
DOI: 10.1007/bf01086349

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## Abstract The biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by __Lactobacillus casei__ was studied. Batch fermentation experiments were performed at controlled pH and temperature with six different initial whey lactose concentrations (