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Production of l (+) lactic acid by lactobacillus casei ke11: Fed batch fermentation strategies
(2021-09-01)
Lactic acid and its derivatives are widely used in pharmaceutical, leather, textile and food industries. However, until now there have been few systematic reports on fed-batch fermentation for efficient production and high ...
Lactic acid production from submerged fermentation of broken rice using undefined mixed culture
(Springer, 2017-04-01)
The present work aimed to characterize and optimize the submerged fermentation of broken rice for lactic acid (LA) production using undefined mixed culture from dewatered activated sludge. A microorganism with amylolytic ...
Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture
(Wiley Blackwell Publishing, Inc, 2017-11)
To design a specific lactic culture for the controlled manufacture of coalho cheese, 13 Lactobacillus rhamnosus, two Lactobacillus fermentum and one Lactobacillus plantarum strains isolated from artisanal coalho cheeses ...
Evaluation of a new method for (L+) lactic acid purification, using ethyl ether
(2020-07-01)
The aim of the present study was to obtain high levels of fermentative L (+) lactic acid and find a better form of purification. The process was optimized by testing different compositions of the culture media, evaluating ...
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Analysis of the Growth Pattern of Vero Cells Cultured on Dense and Porous Poly (L-Lactic Acid) Scaffolds
(Univ Fed Sao Carlos, Dept Engenharia MaterialsSao CarlosBrasil, 2009)