Download or read book acid production by homofermentative lactobacilij at controlled ph as a tool for studying and the unit process of fermentationj written by lloyd l. kempe, robert a. gillics, ronald e. west and published by . This book was released on 1955 with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Lactic Acid Fermentation at Controlled PH written by Robert Luedeking and published by . This book was released on 1956 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Continuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1948 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Rate of Formation of Lactic Acid by Fermintation at Controlled PH written by Robert Kaul Finn and published by . This book was released on 1949 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Rate of Formation Lactic Acid by Fermentation at Controlled PH written by Robert Kaul Finn and published by . This book was released on 1950 with total page 1861 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Continuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1950 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A History of Lactic Acid Making written by H. Benninga and published by Springer Science & Business Media. This book was released on 1990-06-30 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its manufacture is a complicated process involving many subdisciplines of the science of chemistry; its use encompasses many fields of industrial activity and important asp
Download or read book Lactic Acid Fermentation at Controlled PH Kinetics of the Batch Process and Continuous Flow Theory and Experiments written by and published by . This book was released on 1958 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Contimuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1948 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Continuously Controlled PH on Lactic Acid Fermentation Yield and Conversion Lloyd L Kempe H O Halvorson and Edgar L Piret written by Lloyd L. Kempe and published by . This book was released on 1950 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of continuously controlled pH on lactic acid fermentation yield and conversion written by and published by . This book was released on 1950 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Fermentation Rate Effect of Continuously Controlled PH R K Finn H O Halvorson and Edgar L Piret written by R. K. Finn and published by . This book was released on 1950 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Fermentation of Fruits and Vegetables written by Spiros Paramithiotis and published by CRC Press. This book was released on 2016-02-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents all available information regarding lactic acid fermentation of fruits and vegetables. It analyzes all aspects related to the production procedure as well as the physicochemical and the microbiological characteristics of these products.
Download or read book Kinetic Modelling of Lactic Acid Production from Whey written by Duygu Altıok and published by . This book was released on 2004 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid is a natural organic acid, which is used in pharmaceuticals, chemical, textile and food industries. Since only L(+) lactic acid is found in normal human metabolism, the microbial production of L(+) lactic acid has great interest in recent years. Use of whey lactose to produce lactic acid by fermentation process is favourable due to the low cost of whey and its high organic matter content. Whey is suitable medium for some fermentations. However, its high lactose content makes it a potential environmental pollutant. The disposal problem of this pollutant could be overcome by utilization of whey lactose in the lactic acid production.The aim of this study was to develop a kinetic model for lactic acid productionfrom whey by Lactobacillus casei, which is a homofermentative lactic acid bacteria andcapable of producing L(+) lactic acid. Within this context, several batch fermentationexperiments in fermenter were performed at 37 C and pH 5.5. Seed culture that was produced in shake flask fermentations was used as the inoculum for the fermenter.Before the fermentation experiments, some of the proteins in whey were denatured by heat treatment and separated by centrifugation. This treatment decreased the protein amount from 11.15 % to 5.2 % in whey powder. The lactic acid production was associated with the biomass growth up to a certain time, but then a non-growth associated lactic acid production was observed in most of the fermentations except for the 9.0 g l-1 initial substrate fermentation run, where all the substrate was utilized when the stationary phase was attained. The maximum theoretical productivity was obtained as 2.4 g lactic acid l-1 h-1 in the fermentation with S0 equals to 35.5 g l-1. The kinetic parameters were obtained from different fermentation runs. mmax and KS were found as 0.265 h-1 and 0.72 g l-1, respectively. The average product yield coefficient, YPS, was determined as 0.682 g lactic acid (g lactose)-1.The modified form of logistic equation with product inhibition term for biomassThe modified form of logistic equation with product inhibition term for biomass growth, Luedeking and Piret equation for product formation and substrate utilization considering the consumption of substrate for product formation and maintenance, described most of the fermentation experiments in this study with high accuracy (SSE range was 0.0804-0.1531). The toxic powers in these inhibition terms, h and f, made the model applicable for the fermentation experiments with low and high initial substrate concentrations. In case of high initial substrate concentration fermentation (S0= 95.7 g l-1), the same model explains only the exponential phase of biomass and its product formation eventhough the substrate consumption is predicted very well.product formation eventhough the substrate consumption is predicted very well.
