Lactic acid production by Lactobacillus casei using a sequence of seasonally available fruit wastes as sustainable carbon sources

Introduction: Lactic acid (LA) production from fossil resources is unsustainable owing to their depletion and environmental concerns. Thus, this study aimed to optimize the production of LA by Lactobacillus casei in a cultured medium containing fruit wastes (FWs) from agro-industries and second chee...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Stefania Costa, Daniela Summa, Matteo Radice, Silvia Vertuani, Stefano Manfredini, Elena Tamburini
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Frontiers Media S.A. 2024-08-01
סדרה:	Frontiers in Bioengineering and Biotechnology
נושאים:	lactic acid fruit waste second cheese whey fermentation biorefinery
גישה מקוונת:	https://www.frontiersin.org/articles/10.3389/fbioe.2024.1447278/full
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!