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Lactic acid (LA) fermentation performances and characteristics of Streptococcus thermophilus YI-B1 and Lactobacillus casei Shirota were evaluated by the development of unstructured models including both substrate and product inhibitions on semi-defined medium. Cell growth was ceased at 300gL−1 of glucose, 320gL−1 of fructose and 101.1gL−1 of LA for L. casei Shirota, while in the case of S. thermophilus...
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