SEMICONTINUOUS LACTIC FERMENTATION OF WHEY BY LACTOBACILLUS-BULGARICUS

被引：6

作者：

STEIN, MACF ^{[1
]}

KULAY, LA ^{[1
]}

BORZANI, W ^{[1
]}

机构：

[1] BIOTECHNOL DEV CTR SANTA CATARINA,CTR DESENVOLVIMENTO BIOTECNOL,R PRINCESA ISABEL 114,BR-89200 JOINVILLE,SC,BRAZIL

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1991年 / 7卷 / 04期

关键词：

D O I：

10.1007/BF00303372

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：

Semi-continuous tests of lactic fermentation of whey by Lactobacillus bulgaricus were carried out using a mixture of hydrolysed milk and vitamins. The volume of the inoculum varied from 20% to 50% of the reactor working volume. A Monod-like equation correlates the lactic acid productivity and the volume fraction of inoculum.

引用

页码：470 / 474

页数：5

共 10 条

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