Sustainable production of a bioinoculant and lactic acid from a native lactic acid strain Pediococcus acidilactici A40: the role of nitrogen sources

Sustainable Food Technology 2026 Open access

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Authors: Luis Fernando Mejía-Avellaneda, Elizabeth Céspedes‐Gutiérrez, Diego Francisco Cortés-Rojas, Leyanis Mesa
DOI: 10.1039/d5fb00684h
Cited by: 0
References: 75

Abstract

Partial substitution of yeast extract with corn steep liquor preserves high Pediococcus acidilactici biomass and lactic-acid co-production, reducing medium cost by ≈23%

Fields of Study & Subjects

Probiotics and Fermented Foods Microbial Metabolic Engineering and Bioproduction Biofuel production and bioconversion

Publication details

Journal / source
Sustainable Food Technology
Volume
4
Issue
3
Pages
2577–2592
Publication date
1 January 2026
Language
EN