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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| creator | SHAMTSJAN M.M JAKOVLEV V.I SOLODOVNIK K.A |
| description | 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 |
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| language | eng ; rus |
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| subjects | 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 |
| title | METHOD OF L-(+)-LACTIC ACID PREPARING |
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