Recently, many studies have been conducted to produce lactic acid. At present study, lactic acid production conditions from whey, in batch fermentation, by Lactobacillus casei were studied to optimize culture medium, using Taguchi method. Four different concentrations for nitrogen sources; yeast extract, peptone and ammonium sulfate; and 3 levels for temperature and shaker rate were selected. At predicted optimum conditions by Taguchi analysis, in batch fermentation and without pH control, after 24 hrs incubation, 12.5 g/lit lactic acid was obtained.
(2010). Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei. Journal of food science and technology(Iran), 7(25), 95-102.
MLA
. "Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei", Journal of food science and technology(Iran), 7, 25, 2010, 95-102.
HARVARD
(2010). 'Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei', Journal of food science and technology(Iran), 7(25), pp. 95-102.
CHICAGO
, "Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei," Journal of food science and technology(Iran), 7 25 (2010): 95-102,
VANCOUVER
Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei. Journal of food science and technology(Iran), 2010; 7(25): 95-102.
