Studies on the growth kinetics of lactic acid bacteria under controlled pH cultivation environmental using alginate capsules /
End-product inhibition in LAB fermentation has initiates the development of various approaches to minimize the inhibition effect on LAB growth. The inhibition effect can be minimized by controlling the pH in LAB fermentation. In this study, a novel method has been developed by encapsulating calcium...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Perlis, Malaysia
School of Bioprocess Engineering, University Malaysia Perlis
2013.
|
| Schlagworte: | |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Schreiben Sie den ersten Kommentar!