The effects of various pH and temperature to enhance lactic acid production using Lactobacillus casei and Lactobacillus rhamnosus

2020 ◽  
Author(s):  
Whiny Erliana ◽  
Tri Widjaja ◽  
Ali Altway ◽  
Maria Sandra ◽  
Daryl Susilo
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus

L(+)-Lactic Acid Production Using Lactobacillus Casei in Solid-State Fermentation

2005 ◽  
Vol 27 (21) ◽  
pp. 1685-1688 ◽  
Author(s):  
Pappy John Rojan ◽  
Kesavan Madhavan Nampoothiri ◽  
Athira Syamaprasad Nair ◽  
Ashok Pandey
Keyword(s):  
Lactic Acid ◽  
Solid State ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production

Lactic acid production from whey permeate by immobilized Lactobacillus casei

1985 ◽  
Vol 7 (4) ◽  
pp. 164-168 ◽  
Author(s):  
Amita Tuli ◽  
R.P. Sethi ◽  
P.K. Khanna ◽  
S.S. Marwaha ◽  
J.F. Kennedy
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Whey Permeate

scholarly journals Medium components screening for l (+) - lactic acid production by lactobacillus rhamnosus atcc 9595 using a plackett-burman design

2019 ◽  
Vol 5 (10) ◽  
pp. 22271-22285
Author(s):  
Marília Crivelari Cunha ◽  
Michelle Thiemi Masotti ◽  
Olga Lucía Mondragón-Bernal ◽  
José Guilherme Lembi Ferreira Alves
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Medium Components ◽  
Burman Design ◽  
Plackett Burman Design
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