The effect of whey protein hydrolyzate average molecular weight on the lactic acid fermentation
- 1 January 1989
- journal article
- conference paper
- Published by Oxford University Press (OUP) in Journal of Industrial Microbiology & Biotechnology
- Vol. 4 (1) , 77-80
- https://doi.org/10.1007/bf01569697
Abstract
The batch fermentation of whey permeate to lactic acid was improved by supplementing the broth with enzyme-hydrolyzed whey protein. Hydrolyzates prepared with endoprotease were more stimulatory to acid production rates than were those prepared with exo/endo protease. The effect of hydrolyzate average molecular weight on acid production is presented. Results show that the hydrolyzate having an average molecular weight of 700 is the most stimulatory to acid production rates.This publication has 9 references indexed in Scilit:
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