EFFECT OF DIFFERENT HETEROGENEOUS INOCULA IN ACIDOGENIC FERMENTATION OF WHEY PERMEATE

被引：9

作者：

FOURNIER, D ^{[1
]}

SCHWITZGUEBEL, JP ^{[1
]}

PERINGER, P ^{[1
]}

机构：

[1] SWISS FED INST TECHNOL,GENIE BIOL LAB,CH-1015 LAUSANNE,SWITZERLAND

来源：

BIOTECHNOLOGY LETTERS | 1993年 / 15卷 / 06期

关键词：

D O I：

10.1007/BF00138553

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：

The effect of different heterogeneous mixed bacterial inocula has been investigated on the acidogenic fermentation of cheese whey permeate. After a few months of continuous cultivation at pH 6 and at a retention time of 40 h, all mixed bacterial populations produced large amounts of lactate and butyrate, whereas the production of ethanol and acetate was largely depending on the source of the inoculum.

引用

页码：627 / 632

页数：6

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