1998•Applied Microbiology and BiotechnologyRequires access

Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour

C. Åkerberg, Karin Hofvendahl, Guido Zacchi, Bärbel Hahn‐Hägerdal

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Key concepts: Lactococcus lactis, Lactic acid, Maltose, Fermentation, Chemistry, Food science, Lactic acid fermentation, Substrate (aquarium)

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Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour — Research Paper | ScholarLens