Lactic acid fermentation in vegetative juices supplemented with different content of brewers yeast
2005
Rakin, M.B. | Baras, J.K. | Vukasinovic, M.S.(Faculty of Technology and Metallurgy, Belgrade (Serbia and Montenegro))
The study is concerned with the continuous for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L.) juice and carrot (Daucus carota L.) juice and different content of brewers yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewers yeast autolysate. In these mixtures, Lactobacillus plantarum A112 has shown better growth and lactic acid production than Lactobacillus acidophilus NCDO 1748.
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