Fermentative production of optically pure lactic acid has roused interest among researchers
in recent years due to its high potential for applications in a wide range of fields. More …

Cheese whey is simultaneously an effluent with nutritional value and a strong organic and
saline content. Cheese whey management has been focused in the development of …

Cheese-whey utilization has been the subject of much research. BOD reductions of higher
than 75%, with the concomitant production of biogas, ethanol, single cell protein or another …

Lactic acid, an organic acid produced by numerous microorganisms, has many applications
in the food, chemical, pharmaceutical, and polymer industries, with novel applications being …

Parameters affecting the fermentative lactic acid (LA) production are summarized and
discussed: microorganism, carbon-and nitrogen-source, fermentation mode, pH, and …

Lactic acid, as an organic acid, has essential roles in industrial applications ranging from the
food industry to life-sciences. Conventional fermentation methods have been well-studied …

The generation of agroindustrial byproducts is rising fast worldwide. The slaughter of
animals, the production of bioethanol, and the processing of oil palm, cassava, and milk are …

The disposal of whey, the liquid remaining after the separation of milk fat and casein from
whole milk, is a major problem for the dairy industry, which demands simple and economical …

Publisher Summary The chapter focuses on the production of lactic acid by microbiological
processes. It discusses the chemical and physical properties of the acid followed by its …

Production of lactic acid from beet molasses by Lactobacillus delbrueckii NCIMB 8130 in
static and shake flask fermentation was investigated. Shake flasks proved to be a better …