title: Potential of an Exploitation of Acid-Tolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Lignocellulosic Biomass to Lactic Acid.
authors.affiliation: Food Science and Technology, Kaunas University of Technology , Kaunas , Lithuania.
authors.forename: Grazina
authors.initials: G
authors.lastname: Juodeikiene
authors.affiliation: Food Science and Technology, Kaunas University of Technology , Kaunas , Lithuania.
authors.forename: Daiva
authors.initials: D
authors.lastname: Zadeike
authors.affiliation: Food Safety and Quality, Lithuanian University of Health Sciences , Kaunas , Lithuania.
authors.forename: Elena
authors.initials: E
authors.lastname: Bartkiene
authors.affiliation: Institute of Food Safety, Animal Health and Environment, Riga, Latvia; Department of Chemistry, University of Latvia, Riga, Latvia.
authors.forename: Vadims
authors.initials: V
authors.lastname: Bartkevics
authors.affiliation: Norwegian University of Science and Technology , Trondheim , Norway.
authors.forename: Alexander
authors.initials: A
authors.lastname: Dikiy
authors.affiliation: Norwegian University of Science and Technology , Trondheim , Norway.
authors.forename: Elena
authors.initials: E
authors.lastname: Shumilina
keywords: cheese whey; enzyme activities; fermentation process; lactic acid bacteria; lactic acid production; lignocellulosic substrate