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- W1554579077 abstract "Abstract The effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was 1.87 g dm −3 h −1 at 37 °C in shake flasks. In the fermenter, a productivity of 3.97 g dm −3 h −1 was obtained at pH 5.5. The most appropriate yeast extract concentration was 5.0 g dm −3 . Whey yielded a higher productivity value than the analytical lactose and glucose. Initial whey lactose concentration did not affect lactic acid productivity. MnSO 4 ·H 2 O was necessary for lactic acid production by L casei from whey. Product yields were approximately 0.93 g lactic acid g lactose −1 . Copyright © 2004 Society of Chemical Industry" @default.
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- W1554579077 date "2004-07-28" @default.
- W1554579077 modified "2023-10-10" @default.
- W1554579077 title "Batch production ofL(+) lactic acid from whey byLactobacillus casei(NRRL B-441)" @default.
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- W1554579077 doi "https://doi.org/10.1002/jctb.1094" @default.
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