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2006•Applied Biochemistry and BiotechnologyRequires access

Production of Lactic Acid From Cheese Whey by Batch and Repeated Batch Cultures of Lactobacillus sp. RKY2

Hyang-Ok Kim, Young‐Jung Wee, Jin‐Nam Kim, Jong-Sun Yun, Hwa‐Won Ryu

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Key concepts: Lactose, Lactic acid, Fermentation, Food science, Chemistry, Lactobacillus, Corn steep liquor, Lactobacillaceae

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Production of Lactic Acid From Cheese Whey by Batch and Repeated Batch Cultures of Lactobacillus sp. RKY2 — Research Paper | ScholarLens