Author(s): Hofvendahl K, HahnHgerdal B
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Abstract Parameters affecting the fermentative lactic acid (LA) production are summarized and discussed: microorganism, carbon- and nitrogen-source, fermentation mode, pH, and temperature. LA production is compared in terms of LA concentration, LA yield and LA productivity. Also by-product formation and LA isomery are discussed.
This article was published in Enzyme Microb Technol
and referenced in Journal of Agricultural Science and Food Research