Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in SMF

<p>The production of lactic acid from dairy by-product (<em>paneer whey</em>) via SMF by <em>Lactobacillus delbruckii</em> was optimized in the present study.  Three process variables viz; inoculum size, temperature and pH were optimized using CCRD. Design Expert 8.0.2....

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Główni autorzy: Abhishek Dutt Tripathi, S K Srivastava, Prashant Singh, R P Singh, S P Singh, Alok Jha, Poonam Yadav
Format: Artigo
Język:Inglês
Wydane: Shahid Behehsti University of Medical Sciences 2015-03-01
Seria:Applied Food Biotechnology
Hasła przedmiotowe:
Lactic acid, paneer whey, Lactobacillus delbruckii, central composite rotatable design (CCRD), scale up, Leudking Piret equation
Dostęp online:http://journals.sbmu.ac.ir/afb/article/view/7612
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