2004•World Journal of Microbiology and BiotechnologyRequires access

Batch propagation of Lactobacillus helveticus for production of lactic acid from lactose concentrated cheese whey with microaeration and nutrient supplementation

A. E. Ghaly, Martin Tango, N. S. Mahmoud, Annabel Avery

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Key concepts: Lactose, Lactobacillus helveticus, Lactic acid, Food science, Fermentation, Lactobacillus, Chemistry, Yeast extract

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Batch propagation of Lactobacillus helveticus for production of lactic acid from lactose concentrated cheese whey with microaeration and nutrient supplementation — Research Paper | ScholarLens