Response surface optimization of D(-)-lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources

C. J. B. de Lima; L. F. Coelho; K. C. Blanco; J. Contiero

doi:10.5897/AJFS.9000258

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

Response surface optimization of D(-)-lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources

C. J. B. de Lima*, L. F. Coelho, K. C. Blanco and J. Contiero

Department of Biochemistry and Microbiology, Institute of Biological Sciences, São Paulo State University, UNESP/Rio Claro, Av. 24-A, 1515 Bela Vista, CEP 13506-900, Rio Claro, SP, Brazil.
Email: [email protected]

Article Number - 642CFDC20480
Vol.3(9), pp. 257-261 , September 2009
https://doi.org/10.5897/AJFS.9000258

Accepted: 07 August 2009
Published: 30 September 2009

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

Response surface optimization of D(-)-lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources

C. J. B. de Lima*, L. F. Coelho, K. C. Blanco and J. Contiero

African Journal of
Food Science