Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds for food and by-productsSucheta KhubberFrancisco J Marti-QuijalIgor TomasevicFabienne RemizeFrancisco J Barba
Production of lactic acid by fermentation and extraction using alkylated aminesThe invention relates to a method for producing and isolating lactic acid, wherein the lactic acid is produced from a base material containing carbohydrates by fermentation while adding ammonia, and the release of the ...
The lactobacilli play a more important role in fermentation processes and effectively promote lactic acid fermentation for a longer time than do lactic acid-producing cocci (e.g., enterococci, streptococci, leuconostocs, weissella, and pediococci). EFFECT OF PRE-FERMENTED JUICE, LACTOBACILLUS PLANTARUM...
fermentative substrates, such as dairy products, food and agro-industrial wastes, glycerol, and algal biomass alternatives to costly pure sugars and food crops are introduced. The operational modes and fermentation methods that have been recently reported to improve lactic acid production in terms of ...
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A composition analysis showed that the enzymes secreted from the fungal cells hydrolyzed starch efficiently with partial degradation of the cell wall. Rhizopus oryzae may be used as an inoculant for ensiling potato pulp and other agricultural by-products containing starch. 展开 关键词:...
Fermentation and Purification of L-Lactic Acid by Using Biorefinery Concept to Produce a High Molecular Weight Poly(L-Lactide) PolymerIn this work, an aqueous solution containing succinic acid, formic acid, acetic acid, and lactic acid with the concentrations of 420, 50, 40, and 10 g.L-1 ...
Carboxylic acids such as citric, lactic, succinic and itaconic acids are useful products and are obtained on large scale by fermentation. This review descr... CS López-Garzón,AJJ Straathof - 《Biotechnology Advances》 被引量: 79发表: 2014年 Clarification of lactic acid fermentation broths clarif...
an organized ferment (Bacterium lacticumorBacterium lactis), which produces lactic fermentation, decomposing the sugar of milk into carbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so-called spontaneous coagulation of milk....
The batch fermentation of whey permeate to lactic acid was improved by supplementing the broth with enzyme-hydrolyzed whey protein. A mathematical model based on laboratory results predicts to a 99% confidence limit the kinetics of this fermentation. Cell growth, acid production and protein and sugar...