期刊
ENZYME AND MICROBIAL TECHNOLOGY
卷 26, 期 2-4, 页码 87-107出版社
ELSEVIER SCIENCE INC
DOI: 10.1016/S0141-0229(99)00155-6
关键词
lactic acid; lactic acid bacteria; Lactococcus lactis; Lactobacillus; starch hydrolysate; lignocellulose; whey; nutrient; fermentation mode; simultaneous saccharification and fermentation process; cell recirculation; pH; temperature; productivity; yield; by-product formation; optical isomers; process optimization
Parameters affecting the fermentative lactic acid (LA) production are summarized and discussed: microorganism, carbon- and nitrogen-source, fermentation mode, pH, and temperature. LA production is compared in terms of LA concentration, LA yield and LA productivity. Also by-product formation and LA isomery are discussed. (C) 2000 Elsevier Science Inc. All rights reserved.
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