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Nutrition and broth alterations in the lactic acid fermentation (1993)

Heriban, V. ; Sitkey, V. ; Šturdík, E. ; [et al.]

Berlin : Wiley-Blackwell

Acta Biotechnologica 13 (1993), S. 283-288

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ISSN: 0138-4988

Keywords: Life Sciences ; Life Sciences (general)

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: In order to optimize the thermophilic lactic acid fermentation on saccharose as the sole carbon source and improve the effectiveness of the process, alternative nitrogen sources were tested and a minimal broth composition was found. Of the alternative nitrogen sources, whey protein hydrolyzate (WPH) was the best; the broth composition was reduced from seven down to three items. Application of ammonium as a neutralizing agent instead of sodium hydroxide brought an important positive change.

Additional Material: 3 Ill.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/abio.370130310

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