Batch and continuous fermentation of lactic acid by Lactococcus Lactis using sago starch hydrolysate
Sago starch was hydrolysed enzymatically for use in both the batch and continuous fermentation studies. The best parameters for enzymatic hydrolysis were obtained from a glucose concentration of 20% DS sago starch, liquefaction and saccharification at pH 6.5 and pH 4.5 respectively, with the incubat...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2002
|
| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/37998/1/Paula%40Paulawati%20Jolhery%20ft.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|