𝔖 Bobbio Scriptorium
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Transformation of Lactobacillus casei by electroporation

✍ Scribed by Bruce M. Chassy; Jeannette L. Flickinger

Book ID
109313902
Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
363 KB
Volume
44
Category
Article
ISSN
0378-1097

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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