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STUDIES REGARDING THE PROCURANCE OF THE LACTIC ACID THROUGH FERMENTATION


ARUƞ VASILICA ALISA, JINESCU GHEORGHIĆąA, NISTOR DENISA, PIRCU NICOLETA
UNIVERSITY OF BACĂU, POLITECHNICS UNIVERSITY OF BUCHAREST

Issue:

MOCM, Number 13, Volume I

Section:

Issue No. 13 - Volume I (2007)

Abstract:

In this study one presents several modern methods for the procurement of the lactic acid. The lactic acid can be obtained through fermentation with selected bacteria using: corn flour, potatoes, molasses, and milk whey. The lactic acid resulting from this process of fermentation is afterwards recovered or extracted and the purified.

Keywords:

biotechnology, lactic fermentation, lactic bacteria, lactic acid, purification.

Code [ID]:

MOCM200713V01S01A0003 [0001440]


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