OPTIMIZATION OF L(+)-LACTIC ACID PRODUCTION EMPLOYING STATISTICAL EXPERIMENTAL-DESIGN

被引：17

作者：

HUJANEN, M

LINKO, YY

机构：

[1] Laboratory of Biotechnology and Food Engineering, Helsinki University of Technology, Espoo

来源：

BIOTECHNOLOGY TECHNIQUES | 1994年 / 8卷 / 05期

关键词：

D O I：

10.1007/BF02428975

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

An Orthogonal 2(3)-factorial experimental design was used to optimize L(+)-lactic acid production by Lactobacillus casei. With a 22 % (v/v) inoculum the optimum concentration of yeast extract for maximum lactic acid concentration and yield was about 2 % (w/v) and that of the initial glucose 9 to 11 %.

引用

页码：325 / 330

页数：6

共 8 条

[1] KINETICS OF SEMICONTINUOUS MICROBIAL TRANSFORMATION OF WHEY BY LACTOBACILLUS-BULGARICUS VARYING THE INITIAL CONCENTRATION OF YEAST AUTOLYSATE [J].