Neutralising lactic acid produced by Lactobacillus casei with calcium carbonate

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dc.contributor.authorSentisiran, A.en_US
dc.contributor.authorArasaratnam, V.en_US
dc.contributor.authorBalasubramaniam, K.en_US
dc.date.accessioned2010-07-06T11:02:17Z
dc.date.available2010-07-06T11:02:17Z
dc.date.issued1999en_US
dc.description.abstractMaintaining pH by neutralising lactic acid with NaOH improves the growth, glucose consumption, and lactic acid production were increased when the pH of the above medium was maintained with CaCO3. When glucose concentration was increased leading to a decrease in growth rate, CaCO3 seems to be effective at high glucose concentration. Adding glucose and CaCO3 at different growth phases did not alter glucose consumption and lactic acid production.\en_US
dc.identifier.citationJournal of the National Science Council of Sri Lanka, 27(2):p.107-117en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/5956
dc.publisherNational Science Council:Colomboen_US
dc.subjectMicroorganismsen_US
dc.subjectFermentationen_US
dc.subjectLactobacillus caseien_US
dc.subjectLactic aciden_US
dc.subjectCalcium carbonateen_US
dc.subject.lccBiochemistryen_US
dc.titleNeutralising lactic acid produced by Lactobacillus casei with calcium carbonateen_US
dc.typeArticleen_US

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