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...

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Auteurs principaux:	Stefania Costa, Daniela Summa, Matteo Radice, Silvia Vertuani, Stefano Manfredini, Elena Tamburini
Format:	Artigo
Langue:	Inglês
Publié:	Frontiers Media S.A. 2024-08-01
Collection:	Frontiers in Bioengineering and Biotechnology
Sujets:	lactic acid fruit waste second cheese whey fermentation biorefinery
Accès en ligne:	https://www.frontiersin.org/articles/10.3389/fbioe.2024.1447278/full
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