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...

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Christiane Terboven, Christian Abendroth, Janin Laumer, Christiane Herrmann, Roland Schneider, Patrice Ramm, Joachim Venus, Matthias Plöchl
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2021-10-01
Saila:	Fermentation
Gaiak:	<i>Actinobacillus succinogenes</i> <i>Basfia succiniciproducens</i> succinic acid lactose concentrate yeast extract platform chemical
Sarrera elektronikoa:	https://www.mdpi.com/2311-5637/7/4/221
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!