title: Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus.
abstract: Semi-continuous tests of lactic fermentation of whey by Lactobacillus buigaricus were carried out using a mixture of hydrolysed milk and vitamins. The volume of the Inoculum varied from 20% to 50% of the reactor working volume. A Monod-like equation correlates the lactic acid productivity and the volume fraction of inoculum.
authors.affiliation: , .
authors.forename: M A
authors.initials: MA
authors.lastname: Stein
authors.forename: L A
authors.initials: LA
authors.lastname: Kulay
authors.forename: W
authors.initials: W
authors.lastname: Borzani