The optimization of the technological parameters of lactic acid fermentation

被引：0
|
作者：
Maslowski, B [1 ]
Cibis, E [1 ]
机构：
[1] UNIV ECON, DEPT FOOD BIOTECHNOL, PL-53345 WROCLAW, POLAND
来源：
CHEMICKE LISTY | 1997年 / 91卷 / 09期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The influence of pH and temperature on the productiveness of lactic acid fermentation was investigated. The model describing the dependence between the amount of formed lactic acid (M) during fermentation process and pH and temperature (t) is as follows: M(pH, t) = a.pH(2) + b.t(2) + c.pH + d.t + e.
引用
收藏
页码：712 / 713
页数：2
相关论文
共 50 条
  • [21] Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production
    Jianfei Wang
    Jiaqi Huang
    Hannah Laffend
    Shaoming Jiang
    Jing Zhang
    Yuchen Ning
    Mudannan Fang
    Shijie Liu
    Bioresources and Bioprocessing, 7
  • [22] Process optimization for lactic acid bacteria fermentation to reduce cadmium in rice
    Liu Y.
    Lin Q.
    Xiao D.
    Zhang J.
    Lin L.
    Lin, Lizhong (188080012@qq.com), 1600, Chinese Society of Agricultural Engineering (32): : 276 - 282
  • [23] Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production
    Wang, Jianfei
    Huang, Jiaqi
    Laffend, Hannah
    Jiang, Shaoming
    Zhang, Jing
    Ning, Yuchen
    Fang, Mudannan
    Liu, Shijie
    BIORESOURCES AND BIOPROCESSING, 2020, 7 (01)
  • [24] On the fermentation of lactic acid.
    Herzog, RO
    HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1906, 49 (4/6): : 482 - 483
  • [25] Alcoholic fermentation of lactic acid
    Maze, M
    COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES, 1913, 156 : 1101 - 1104
  • [26] The lactic acid fermentation of streptococci
    Smith, PA
    Sherman, JM
    JOURNAL OF BACTERIOLOGY, 1942, 43 (06) : 725 - 731
  • [27] The fermentation of lactic acid.
    Herzog, RO
    HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1903, 37 (5/6): : 381 - 382
  • [28] Lactic acid fermentation of onions
    Roberts, JS
    Kidd, DR
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2005, 38 (02) : 185 - 190
  • [29] A STUDY OF PARAMETERS AFFECTING THE SOLVENT EXTRACTION OF LACTIC ACID FROM FERMENTATION BROTH
    Udachan, I. S.
    Sahoo, A. K.
    BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING, 2014, 31 (03) : 821 - 827
  • [30] Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
    Muelas, R.
    Marti de Olives, A.
    Romero, G.
    Diaz, J. R.
    Sayas-Barbera, M. E.
    Sendra, E.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 98 : 506 - 514
12345