Now showing items 1-2 of 2
The Use of Response Surface Methodology in Optimization of Lactic Acid Production: Focus on Medium Supplementation, Temperature and pH Control
(Food Technology and Biotechnology, 2010-04-01) [Editorial]
Two response surface methodologies involving central composite designs have been successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium sulphate, temperature and pH control on lactic acid ...
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103
(Journal of Microbial and Biochemical Technology, 2010-05-01) [Artigo]
L(+) Lactic acid fermentation was studied by Lactobacillus rhamnosus sp. under the effects of pH control and a lowcost nutritional medium (sugarcane juice and corn steep liquor-CSL). Central composite design (CCD) was ...