Please use this identifier to cite or link to this item:
|Title:||L-lactic Acid Production by Lactobacillus salivarius L105 in Optimized Medium and Effects of Sugar Concentration|
|Publisher:||Faculty of Science, Chiang Mai University|
|Citation:||Chiang Mai Journal of Science 47,5 (Sep 2020), p.887-898|
|Abstract:||The production efficacy of L-lactic acid production by Lactobacillus salivarius L105 was improved by statistical optimization. Plackett-Burman design was used to screen for the most influencing factors effect on L-lactic acid production. Among eight nutritional parameters including glucose, beef extract, yeast extract, sodium acetate, trisodium phosphate, ammonium citrate, magnesium sulfate and manganese sulfate, yeast extract and trisodium phosphate were found to be the most significant effective factors|
|Description:||The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.|
|Appears in Collections:||CMUL: Journal Articles|
Files in This Item:
There are no files associated with this item.
Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.