Optimization of the fermentation of whey by Lactobacillus casei
- Author
- RINCON, J; FUERTES, J; MOYA, A; MONTEAGUDO, J. M; RODRIGUEZ, L
Univ. Castilla-La Mancha, fac. cienc. quιmicas, dep. ing. quιmica, 13004 Ciudad Real, Spain - Source
Acta biotechnologica. 1993, Vol 13, Num 4, pp 323-331 ; ref : 17 ref
- CODEN
- ACBTDD
- ISSN
- 0138-4988
- Scientific domain
- Biotechnology
- Publisher
- Wiley, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Culture microorganisme Facteur milieu Fermentation Lactique acide Lactobacillus casei Lactosérum Milieu culture Optimisation Plan factoriel Production Température pH Bactérie Lactobacillaceae
- Keyword (en)
- Microorganism culture Environmental factor Fermentation Lactic acid Lactobacillus casei Whey Culture medium Optimization Factorial design Production Temperature pH Bacteria Lactobacillaceae
- Keyword (es)
- Cultivo microorganismo Factor medio Fermentación Láctico ácido Lactobacillus casei Suero de leche Medio cultivo Optimización Plan factorial Producción Temperatura pH Bacteria Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C01 Microbial engineering. Fermentation and microbial culture technology
- Discipline
- Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3844900
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/abio.370130403 
https://dx.doi.org/10.1002/abio.370130403
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