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Optimization and Application of Lactic Acid Fermentation Process via Online Analysis Method

Author

Listed:
  • Jinyan Chai
  • Zhiguo Xu
  • Xingli Shi
  • Zhixin Guan
  • Junxuan Zhang
  • Huanghe Cheng
  • Xing Wang

    (T&J Bio-engineering (Shanghai) Co., Ltd., Shanghai, China)

Abstract

Lactic acid, a vital organic acid with widespread applications in the food, pharmaceutical, cosmetic, and biomate- rial industries, is the focus of our study. Lactobacillus casei, a key strain for lactic acid production, is influenced by environmental factors during fermentation, particularly pH, which significantly affects lactic acid accumulation and cell growth.

Suggested Citation

  • Jinyan Chai & Zhiguo Xu & Xingli Shi & Zhixin Guan & Junxuan Zhang & Huanghe Cheng & Xing Wang, 2024. "Optimization and Application of Lactic Acid Fermentation Process via Online Analysis Method," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 59(2), pages 51282-51289, October.
    • Handle: RePEc:abf:journl:v:59:y:2024:i:2:p:51282-51289
    DOI: 10.26717/BJSTR.2024.59.009261
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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