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Due to the lack of suitable in-process sensors, on-line monitoring of fermentation processes is restricted almost exclusively to the measurement of physical parameters only indirectly related to key(More)
In order to produce l(+)-lactic acid to be employed in poly-l-lactic acid polymer production, for biomedical applications, the strain Lactobacillus casei subsp. casei DSM 20011 was studied in a(More)
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