A novel extractive fermentation process for propionic acid production from whey lactose
- Author
- LEWIS, V. P; SHANG-TIAN YANG
Ohio state univ., dep. chemical eng., Columbus OH 43210, United States - Source
Biotechnology progress. 1992, Vol 8, Num 2, pp 104-110 ; ref : 1/2 p
- CODEN
- BIPRET
- ISSN
- 8756-7938
- Scientific domain
- Biotechnology
- Publisher
- American Chemical Society, Washington, DC
/
American Institute of Chemical Engineers, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amine tertiaire Bioréacteur Fermentation Inhibition par produit Lactose Lactosérum Microorganisme immobilisé Procédé extraction Propionibacterium acidipropionici Propionique acide Solvant Toxicité pH Actinomycetes Bactérie Propionibacteriaceae
- Keyword (en)
- Tertiary amine Bioreactor Fermentation Product inhibition Lactose Whey Entrapped microorganism Extraction process Propionibacterium acidipropionici Propionic acid Solvent Toxicity pH Actinomycetes Bacteria Propionibacteriaceae
- Keyword (es)
- Amina terciaria Biorreactor Fermentación Inhibición por producto Lactosa Suero de leche Microorganismo inmovilizado Procedimiento extracción Propionibacterium acidipropionici Propiónico ácido Solvente Toxicidad pH Actinomycetes Bacteria Propionibacteriaceae
- 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
- 5302103
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
10.1021/bp00014a003 
https://dx.doi.org/10.1021/bp00014a003
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