DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yoo, IK | ko |
dc.contributor.author | Chang, Ho Nam | ko |
dc.contributor.author | Lee, EG | ko |
dc.contributor.author | Chang, YongKeun | ko |
dc.contributor.author | Moon, SH | ko |
dc.date.accessioned | 2013-03-03T04:40:14Z | - |
dc.date.available | 2013-03-03T04:40:14Z | - |
dc.date.created | 2012-02-06 | - |
dc.date.created | 2012-02-06 | - |
dc.date.issued | 1996-12 | - |
dc.identifier.citation | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.6, no.6, pp.482 - 486 | - |
dc.identifier.issn | 1017-7825 | - |
dc.identifier.uri | http://hdl.handle.net/10203/77265 | - |
dc.description.abstract | Batch fermentations of lactic acid were performed with Lactobacillus casei to investigate the effect of pH on cell growth and production of lactic acid and by-products. Maximum productivity of lactic acid increased with increasing pH from 5.0 to 6.5, and the extent of D-lactate production was different at each pH. Acetate and D-lactate concentrations increased even after the complete consumption of glucose in the medium. While a pH range of 6.0-6.5 was optimal for cell growth and lactic acid production, superior results were achieved at pH 6.0 when both maximum lactic acid productivity and minimum by-product formation were considered. | - |
dc.language | English | - |
dc.publisher | KOREAN SOC APPLIED MICROBIOLOGY | - |
dc.subject | HETEROLACTIC FERMENTATION | - |
dc.subject | GLUCOSE LIMITATION | - |
dc.subject | CELL RECYCLE | - |
dc.subject | GROWTH | - |
dc.subject | HELVETICUS | - |
dc.subject | WHEY | - |
dc.subject | BULGARICUS | - |
dc.subject | LACTOSE | - |
dc.title | Effect of pH on the production of lactic acid and secondary products in batch cultures of Lactobacillus casei | - |
dc.type | Article | - |
dc.identifier.wosid | A1996WA88100020 | - |
dc.identifier.scopusid | 2-s2.0-0013626407 | - |
dc.type.rims | ART | - |
dc.citation.volume | 6 | - |
dc.citation.issue | 6 | - |
dc.citation.beginningpage | 482 | - |
dc.citation.endingpage | 486 | - |
dc.citation.publicationname | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY | - |
dc.contributor.localauthor | Chang, Ho Nam | - |
dc.contributor.localauthor | Chang, YongKeun | - |
dc.contributor.nonIdAuthor | Yoo, IK | - |
dc.contributor.nonIdAuthor | Lee, EG | - |
dc.contributor.nonIdAuthor | Moon, SH | - |
dc.type.journalArticle | Article | - |
dc.subject.keywordAuthor | lactic acid | - |
dc.subject.keywordAuthor | pH | - |
dc.subject.keywordAuthor | Lactobacillus casei | - |
dc.subject.keywordAuthor | by-products | - |
dc.subject.keywordAuthor | optical purity | - |
dc.subject.keywordPlus | HETEROLACTIC FERMENTATION | - |
dc.subject.keywordPlus | GLUCOSE LIMITATION | - |
dc.subject.keywordPlus | CELL RECYCLE | - |
dc.subject.keywordPlus | GROWTH | - |
dc.subject.keywordPlus | HELVETICUS | - |
dc.subject.keywordPlus | WHEY | - |
dc.subject.keywordPlus | BULGARICUS | - |
dc.subject.keywordPlus | LACTOSE | - |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.