Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4735
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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.institutionauthorBüyükkileci, Ali Oğuz-
dc.institutionauthorHarsa, Hayriye Şebnem-
dc.departmentİzmir 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:000223418700015en_US
dc.identifier.scopus2-s2.0-4444237978en_US
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
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department 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
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