Chapter 8. Lactic Acid

  1. Prof. Dr. H.-J. Rehm3 and
  2. Dr. G. Reed4
  1. Ján S. Kaščák1,
  2. Jiří Komínek2 and
  3. Max Roehr2

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch8f

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Kaščák, J. S., Komínek, J. and Roehr, M. (2001) Lactic Acid, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch8f

Editor Information

  1. 3

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 4

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. 1

    Bratislava, Slovakia

  2. 2

    Wien, Austria

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • organisms;
  • preservation;
  • biochemistry;
  • fermentation;
  • nutrients

Summary

This chapter contains sections titled:

  • Introduction

  • Biology and Biochemistry of Industrial Lactic Acid Fermentation

  • Production Strains

  • Industrial Production

  • References