| dc.contributor.author | Kotzamanidis, C | en |
| dc.contributor.author | Roukas, T | en |
| dc.contributor.author | Skaracis, G | en |
| dc.date.accessioned | 2014-06-06T06:44:56Z | |
| dc.date.available | 2014-06-06T06:44:56Z | |
| dc.date.issued | 2002 | en |
| dc.identifier.uri | http://dx.doi.org/10.1023/A:1015523126741 | en |
| dc.identifier.uri | http://62.217.125.90/xmlui/handle/123456789/2164 | |
| dc.subject | Central Composite Design | en |
| dc.subject | Mathematical Modelling | en |
| dc.subject | Protein Source | en |
| dc.subject | Lactic Acid | en |
| dc.subject | Yeast Extract | en |
| dc.title | Optimization of lactic acid production from beet molasses by Lactobacillus delbrueckii NCIMB 8130 | en |
| heal.type | journalArticle | en |
| heal.identifier.primary | 10.1023/A:1015523126741 | en |
| heal.publicationDate | 2002 | en |
| heal.abstract | Production of lactic acid from beet molasses by Lactobacillus delbrueckii NCIMB 8130 in static and shake flask fermentation was investigated. Shake flasks proved to be a better fermentation system for this purpose. Substitution of yeast extract with other low cost protein sources did not improve lactic acid production. The maximum lactic acid concentration was achieved without treatment of molasses. A | en |
| heal.journalName | World Journal of Microbiology & Biotechnology | en |
| dc.identifier.doi | 10.1023/A:1015523126741 | en |
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