METHOD OF L-(+)-LACTIC ACID PREPARING

FIELD: biotechnology, microbiology. SUBSTANCE: method involves fermentation of Jerusalem artichoke powder of ground tubers with microorganism Streptococcus bovis. Method ensures to simplify and decrease cost of the process of preparing L-(+)-lactic acid and to retain its properties and physical-chem...

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Bibliographische Detailangaben
Hauptverfasser:	SHAMTSJAN M.M, JAKOVLEV V.I, SOLODOVNIK K.A
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: biotechnology, microbiology. SUBSTANCE: method involves fermentation of Jerusalem artichoke powder of ground tubers with microorganism Streptococcus bovis. Method ensures to simplify and decrease cost of the process of preparing L-(+)-lactic acid and to retain its properties and physical-chemical indices. EFFECT: improved method of preparing. 2 ex