Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
Miloš Radosavljević, Steva Lević, Miona Belović, Jelena Pejin, Aleksandra Djukić‐Vuković, Ljiljana Mojović, Viktor Nedović
Topics & Concepts
Lactobacillus rhamnosusFermentationFood scienceHydrolysateChemistryPolyvinyl alcoholLactic acidYeastGlycerolYeast extractAlcoholLactobacillusBiochemistryBacteriaOrganic chemistryBiologyGeneticsHydrolysisProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversion