NUTRITION AND BROTH ALTERATIONS IN THE LACTIC-ACID FERMENTATION

被引：3
|
作者：
HERIBAN, V
SITKEY, V
STURDIK, E
MATUS, P
机构：
[1] Slovak Technical University, Faculty of Chemical Technology, Bratislava, 81237
来源：
ACTA BIOTECHNOLOGICA | 1993年 / 13卷 / 03期
关键词：
D O I：
10.1002/abio.370130310
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
In order to optimize the thermophilic lactic acid fermentation on saccharose as the sole carbon source and improve the effectiveness of the process, alternative nitrogen sources were tested and a minimal broth composition was found. Of the alternative nitrogen sources, whey protein hydrolyzate (WPH) was the best; the broth composition was reduced from seven down to three items. Application of ammonium as a neutralizing agent instead of sodium hydroxide brought an important positive change.
引用
收藏
页码：283 / 288
页数：6
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