Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues

Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainability. In particularly, the opportunity to use agro-fo...

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Hlavní autoři:	Stefania Costa, Daniela Summa, Bruno Semeraro, Federico Zappaterra, Irene Rugiero, Elena Tamburini
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-12-01
Edice:	Fermentation
Témata:	lactic acid PLA <i>Lactobacillus casei</i> agri-food waste circular economy
On-line přístup:	https://www.mdpi.com/2311-5637/7/1/3
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