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 1950 with total page 1857 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 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 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 Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

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 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 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 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 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 Effects of Controlled PH on Lactic Acid Production in Cottage Cheese Whey Fermentation written by Raghupati Rao and published by . This book was released on 1974 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Lactic Acid Bacteria written by T.Faruk Bozoglu and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.

Download or read book Lactic Acid Bacteria written by Gabriel Vinderola and published by CRC Press. This book was released on 2019-04-08 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy

Download or read book Low Cost Production of Lactic Acid Dairy Wastes as Fermentation Medium for the Production of Lactic Acid written by Debajyoti Bose and published by GRIN Verlag. This book was released on 2016-11-04 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Project Report from the year 2014 in the subject Biology - Micro- and Molecular Biology, , course: Personal Research Project, language: English, abstract: The aim of the present research work was to study a low-cost production of Lactic acid by fermentation of a non-conventional medium e.g. cheese whey, while considering milk medium as a standard using Lactococcus lactics. The effect of different process parameters such as pH of the medium, temperature, inoculums size, age of inoculums and incubation time was monitored to enhance the lactose conversion in cheese whey to lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in a significant decrease in fermentation time, besides an increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion to lactic acid production (0.539%) after an incubation period of 72 hrs at 37°C. The maximum lactic acid production was 0.767% which was observed when milk media (0.767%) was used as the standard fermentation medium, whereas non-conventional cheese whey medium showed 0.539% lactic acid production at pH 5.5.

Download or read book Lactic Acid Bacteria written by Gabriel Vinderola and published by CRC Press. This book was released on 2019-04-08 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy