Lactic acid production via cassava-flour-hydrolysate fermentation

ABSTRACT : Background: Lactic acid (LA) is a carboxylic acid widely used as preservative, acidulant, and/or f la-vouring in food industry; it is also used as a raw material for the production of lactate ester, propylene glycol, 2,3-pentanedione, propanoic acid, acrylic acid and acetaldehyde. In rece...

Full description

Autores:

Quintero Mesa, Joan Esteban
Acosta Cárdenas, Alejandro
Mejía Gómez, Carlos Eduardo
Ríos Estepa, Rigoberto
Torres López, Ana María

Tipo de recurso:

Article of investigation

Fecha de publicación:

2012

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/26468

Acceso en línea:

http://hdl.handle.net/10495/26468
https://revistas.udea.edu.co/index.php/vitae/article/view/11167

Palabra clave:

Ácido Láctico
Lactic Acid
Lactobacillus brevis
Harina de yuca
Cassava flour
cassava waste material
pH effect
https://id.nlm.nih.gov/mesh/D019344
https://id.nlm.nih.gov/mesh/D052196

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc-sa/2.5/co/