Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium

The aim of this study was to investigate the production of succinic acid from lactose concentrate, a by-product of cheese-making, using <i>Actinobacillus succinogenes</i> and <i>Basfia succiniciproducens</i>. Although the ability of these strains to metabolize different sugars is already known, thei...

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主要な著者:	Christiane Terboven, Christian Abendroth, Janin Laumer, Christiane Herrmann, Roland Schneider, Patrice Ramm, Joachim Venus, Matthias Plöchl
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-10-01
シリーズ:	Fermentation
主題:	<i>Actinobacillus succinogenes</i> <i>Basfia succiniciproducens</i> succinic acid lactose concentrate yeast extract platform chemical
オンライン･アクセス:	https://www.mdpi.com/2311-5637/7/4/221
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