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Optimization of the conditions of the fermentation of beet molasses to lactic acid by Lactobacillus delbrueckii

Author
MONTEAGUDO, J. M; RODRIGUEZ, L; RINCON, J; FUERTES, J
Univ. Castilla-La Mancha, fac. químicas, dep. ing. química, 13004 Ciudad Real, Spain
Source

Acta biotechnologica. 1994, Vol 14, Num 3, pp 251-260 ; ref : 14 ref

CODEN
ACBTDD
ISSN
0138-4988
Scientific domain
Biotechnology
Publisher
Wiley, Weinheim
Publication country
Germany
Document type
Article
Language
English
Keyword (fr)
Analyse statistique Betterave Culture microorganisme Effet concentration Facteur milieu Fermentation Lactique acide Lactobacillus delbrueckii Milieu culture Optimisation Production Saccharose Température pH Bactérie Lactobacillaceae
Keyword (en)
Statistical analysis Beet Microorganism culture Concentration effect Environmental factor Fermentation Lactic acid Lactobacillus delbrueckii Culture medium Optimization Production Sucrose Temperature pH Bacteria Lactobacillaceae
Keyword (es)
Análisis estadístico Remolacha Cultivo microorganismo Efecto concentración Factor medio Fermentación Láctico ácido Lactobacillus delbrueckii Medio cultivo Optimización Producción Sacarosa 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
4230486

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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