Journal:
:applied food biotechnology
0
abhishek dutt tripathi centre of food science and technology, institute of agricultural sciences, banaras hindu university, varanasi-221005, up, india.
s k srivastava school of biochemical engineering, banaras hindu university, varanasi-221005, india.
prashant singh centre of food science and technology, institute of agricultural sciences, banaras hindu university, varanasi-221005, up, india.
r p singh department of genetics and plant breeding, banaras hindu university, varanasi-221005, india.
s p singh department of horticulture, banaras hindu university, varanasi-221005, india.
alok jha centre of food science and technology, institute of agricultural sciences, banaras hindu university, varanasi-221005, up, india.
in the present study lactic acid production was enhanced by optimizing the three process variables viz; inoculum size, temperature and ph using three factor five level ccrd (central composite rotatable design) by lactobacillus delbruckii under smf (submerged fermentation process). paneer (dairy by-product) whey was used as sole substrate for lactic acid production. design expert 8.0.2.0 softwar...