Extractive Fermentation of Lactic Acid with Hiochi Bacteria in a Two-Liquid Phase System
نویسندگان
چکیده
منابع مشابه
Extractive Fermentation of Lactic Acid with Hiochi Bacteria in a Two-Liquid Phase System
Lactic acid production by fermentation has attracted interest because optically pure lactic acid is the raw material of biodegradable polymer, polylactic acid, which has been mainly used in food packing. In situ extractive fermentation of lactic acid with reactive extraction has two critical problems: the toxicity of diluents and extractant and the difference in the optimum pH between fermentat...
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چکیده پلاتین، فلزی نجیب، پایدار و گران قیمت با خاصیت کاتالیزوری زیاد است که کاربرد های صنعتی فراوانی دارد. کمپلکس های پلاتین(ii) به عنوان دارو های ضد سرطان شناخته شدند و در شیمی درمانی بیماران سرطانی کاربرد دارند. خاصیت کاتالیزوری و عملکرد گزینشی پلاتین مستقیماً به اندازه و- شکل ماده ی پلاتینی بستگی دارد. بعضی از نانو ذرات فلزی در سطح مشترک مایع- مایع سنتز شده اند، اما نانو ساختار های پلاتین ب...
Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate. The inhibition of lactic acid is due to the solubility of the undissociated lactic ...
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Ethiopian injera, a soft pancake, baked from fermented batter, is preferentially prepared from tef (Eragrostis tef) flour. The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. PA chelates with iron and zinc in the human digestive tract and strongly inhibits their absorption. With the aim to formulate a starter culture that would substantially deg...
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The lactic fermentation of cereals improves the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bre...
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ژورنال
عنوان ژورنال: Fermentation Technology
سال: 2016
ISSN: 2167-7972
DOI: 10.4172/2167-7972.1000129