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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

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Effects of pH and temperature on products and bacterial community in L-lactate batch fermentation of garbage under

S Akao1, H Tsuno, T Horie

  • 1Department of Social Systems Engineering, Faculty of Engineering, Tottori University, 4-101, KoyamaMinami, Tottori 680-8552, Japan. akao@sse.tottori-u.ac.jp

Water Research
|April 17, 2007
PubMed

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