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- W3044606393 abstract "Corn cobs were used as the source of red uci ng sugars for con version i nto lactic acid through fermentation by a local strai n of Lactobacillus defbruekii, under varyi ng parameters of ti me, temperature, pH and glucose concentration . The prod uction of lactic acid sign i ficant l y i ncreased wi th i ncrease i n pH, fermentation time and gl ucose concentration ( 1 -5%) and was sign i ficantly h i gh (8.40 g/1) at pH 6, wh i le significan tl y low (7.67 g/1) at pH 5." @default.
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- W3044606393 date "2007-12-09" @default.
- W3044606393 modified "2023-09-23" @default.
- W3044606393 title "Short Communication Production of Lactic Acid from Corn Cobs Through Fermentation by Lactobacillus delbruekii" @default.
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