Lactic acid fermentation

L(+) lactic acid production and separation from dairy wastes(whey):in situe separation of lactic acid using lon-exchange resins in automatic control of PH.

Whey with a large amount of BOD(50000 PPM) is a dangerous environmental pollutant.this important source of lavtose(4-5%) is A USEFULL SUBSTRATE FOR A RANGE of fermentation processes.lacitic acid with swvwral applications in industries is one of these products.Specially L(+) isomer of this acid worthing 10 times as much as the mixture of L&D,is used in medical purposes such as absorbable surgica...

Lactic Acid Fermentation by Different LactobacillusSpecies Using SorghumSeed Extract as Carbon Source

Cell Entrapment of Lactobacillus casei subsp. casei ATCC 39392 for Lactic Acid Production

In this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. Barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize Lactobacillus casei subsp. casei for the purpose of L (+)-lactic acid production. Increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...

بررسی تغییر کمی و کیفی اسیدهای آلی طی فرایند کنسرو زیتون، به وسیلهْ روش کروماتوگرافی با کارایی بالا

Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation with Lactobacillus plantarum as a starter culture at 25°C for 100 days. HPLC analysis experiments were conducted during the whole study period. A higher level (1.08% w/w) of total acidity was produced in Fishmi cultivar especially in the nat...

Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

بررسی تغییر کمی و کیفی اسیدهای آلی طی فرایند کنسرو زیتون، به وسیلهْ روش کروماتوگرافی با کارایی بالا

Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation with Lactobacillus plantarum as a starter culture at 25°C for 100 days. HPLC analysis experiments were conducted during the whole study period. A higher level (1.08% w/w) of total acidity was produced in Fishmi cultivar especially in the nat...