Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4735
Full metadata record
DC FieldValueLanguage
dc.contributor.authorBüyükkileci, Ali Oğuz-
dc.contributor.authorHarsa, Hayriye Şebnem-
dc.date.accessioned2016-06-07T12:01:36Z
dc.date.available2016-06-07T12:01:36Z
dc.date.issued2004-09
dc.identifier.citationBüyükkileci, A. O., and Harsa, H. Ş. (2004). Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441). Journal of Chemical Technology and Biotechnology, 79(9), 1036-1040. doi:10.1002/jctb.1094en_US
dc.identifier.issn0268-2575
dc.identifier.issn0268-2575-
dc.identifier.issn1097-4660-
dc.identifier.urihttp://doi.org/10.1002/jctb.1094
dc.identifier.urihttp://hdl.handle.net/11147/4735
dc.description.abstractThe effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was 1.87 g dm-3 h-1 at 37 °C in shake flasks. In the fermenter, a productivity of 3.97 g dm-3 h-1 was obtained at pH 5.5. The most appropriate yeast extract concentration was 5.0 g dm-3. Whey yielded a higher productivity value than the analytical lactose and glucose. Initial whey lactose concentration did not affect lactic acid productivity. MnSO4·H2O was necessary for lactic acid production by L casei from whey. Product yields were approximately 0.93 g lactic acid g lactose-1.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJournal of Chemical Technology and Biotechnologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectL(+) lactic aciden_US
dc.subjectLactobacillus caseien_US
dc.subjectBatch fermentationen_US
dc.subjectWheyen_US
dc.titleBatch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441)en_US
dc.typeArticleen_US
dc.authoridTR29392en_US
dc.authoridTR9626en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume79en_US
dc.identifier.issue9en_US
dc.identifier.startpage1036en_US
dc.identifier.endpage1040en_US
dc.identifier.wosWOS:000223418700015
dc.identifier.scopusSCOPUS:2-s2.0-4444237978
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1002/jctb.1094-
dc.relation.doi10.1002/jctb.1094en_US
dc.coverage.doi10.1002/jctb.1094en_US
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File Description SizeFormat 
4735.pdfMakale109.52 kBAdobe PDFThumbnail
View/Open
Show simple item record

CORE Recommender

SCOPUSTM   
Citations

64
checked on Oct 23, 2021

WEB OF SCIENCETM
Citations

59
checked on Oct 23, 2021

Page view(s)

28
checked on Oct 28, 2021

Download(s)

28
checked on Oct 28, 2021

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.