Direct l-lactic acid fermentation with sago starch by a novel amylolytic lactic acid bacterium, Enterococcus faecium
By Keisuke Shibata, D. M. Flores, G. Kobayashi, K. Sonomoto. 2007
88 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/a0df7679cfd20c6172e39b24499761aea744c287
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- M. Abdel-Rahman
- Y. Tashiro
- K. Sonomoto
Citations in the corpus
- Recent advances in lactic acid production by microbial fermentation processes. (2013, methodology): “…continuous fermentation without HCD, we have reported an improved lactic acid productivity of 1.56 g/L/h from sago starch with the amylolytic LAB strain Enteroccocus faecium No. 78 (Shibata et al., 2007) and of 4.53 g/L/h from cassava starch by Lb. plantarum SW14 (Bomrungnok et al., 2012).”