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The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus

Nabil Nancib, Aïcha Nancib, Amel Boudjelal, Chouki Benslimane, Fabrice Blanchard, Joseph Boudrant

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Key concepts: Lactobacillus casei, Lactic acid, Lactobacillus rhamnosus, Yeast extract, Yeast, Food science, Fermentation, Chemistry

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The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus — Research Paper | ScholarLens