Kinetic analysis and mathematical modeling of growth and lactic acid production of Lactobacillus casei var. rhamnosus in milk whey-Reference-Cited by-同舟云学术

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Kinetic analysis and mathematical modeling of growth and lactic acid production of Lactobacillus casei var. rhamnosus in milk whey

Published:2010-12 Issue:12 Volume:93 Page:5552-5560
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Alvarez M.M.,Aguirre-Ezkauriatza E.J.,Ramírez-Medrano A.,Rodríguez-Sánchez Á.

Funder

DSS México and Tecnológico de Monterrey

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference14 articles.

1. Anaerobic fermentative production of lactic acid using cheese whey and corn steep liquor;Agarwal;Biotechnol. Lett.,2008

2. Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures;Aguirre-Ezkauriatza;Bioresour. Technol.,2010

3. Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-441);Altiok;J. Chem. Technol. Biotechnol.,2006

4. Mathematical modelling of cell suspension in high cell density conditions— Application to L-lactic acid fermentation using Lactobacillus casei in membrane bioreactor;Boudrant;Process Biochem.,2005

5. Genotypic and phenotypic characterization of Lactobacillus casei strains isolated from different ecological niches suggests frequent recombination and niche specificity;Cai;Microbiology,2007

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