乳酸
发酵
食品科学
乳杆菌科
乳酸菌
乳酸发酵
细菌
化学
产量(工程)
生物
生物化学
遗传学
冶金
材料科学
作者
Dongmei Bai,Qiang Wei,Zhihui Yan,Xiao‐Fan Zhao,Xingang Li,Shen Xu
标识
DOI:10.1023/a:1026276925649
摘要
A fed-batch fermentation of Lactobacillus lactis to produce l-lactic acid was developed in which the residual glucose concentration in the culture was used to control a continuous feeding strategy. Up to 210 g l-lactic acid l−1 (97% yield) was obtained. The maximal dry cell was 2.7 g l−1 and the average l-lactic acid productivity was 2.2 g l−1 h−1.
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