SEMICONTINUOUS LACTIC FERMENTATION OF WHEY BY LACTOBACILLUS-BULGARICUS .2. MATHEMATICAL-MODEL

被引：5

作者：

BORZANI, W

LUNA, MF

PODLECH, PAS

JERKE, PR

NETO, ACD

DOSPASSOS, RF

SOUZA, O

机构：

[1] Centro de Desenvolvimento Biotecnológico de Santa Catarina, Biotechnological Development Center of Santa Catarina, Joinville, 89200, SC, Rua Princesa Isabel

来源：

BIOTECHNOLOGY LETTERS | 1990年 / 12卷 / 07期

关键词：

D O I：

10.1007/BF01086349

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A mathematical model is proposed to explain the empirical Monod-like equation that correlates the lactic acid productivity and the volume fraction of inoculum in semicontinuous fermentation of whey by Lactobacillus bulgaricus. © 1990 Kluwer Academic Publishers.

引用

页码：535 / 540

页数：6