VERFAHREN ZUR HERSTELLUNG VON MILCHSAEURE
Industrial preparation of optically pure D or L lactic acid by fermentation of a nutrient medium which contains a hydrocarbon source, a nitrogen source, phosphoric acid, vitamins and a neutralising agent, with the aid of a microorganism belonging to the Lactobacillus class, characterised in that the...
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| creator | LAMONERIE, HUBERT JARRY, ALAIN |
| description | Industrial preparation of optically pure D or L lactic acid by fermentation of a nutrient medium which contains a hydrocarbon source, a nitrogen source, phosphoric acid, vitamins and a neutralising agent, with the aid of a microorganism belonging to the Lactobacillus class, characterised in that the nutrient medium additionally contains a fish proteolysate as an additional nitrogen source. |
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| language | fre ; ger |
| recordid | cdi_epo_espacenet_ATE88758TT1 |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | VERFAHREN ZUR HERSTELLUNG VON MILCHSAEURE |
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