Open Journal of Applied Sciences
Vol.8 No.4(2018), Paper ID 84089, 8
pages
DOI:10.4236/ojapps.2018.84012
Fermenting Saudi Wasted Dates by Using Lactobacillus casei (ATCC 393), Acidophilus (CICC 6088) and the Mixed-Culture Bacteria to Produce Lactic Acid
Mahmoud H. Bushara, Fahad Alkoaik, Ahmed Abasaeed, Ronnel Fulleros
Department of Agricultural and Biological Engineering, Faculty of Engineering, University of Khartoum, Khartoum, Sudan
Department of Agricultural Engineering, College of Food and Agriculture Sciences King Saud University, Riyadh, Kingdom of Saudi Arabia
Department of Chemical Engineering, College of Engineering, King Saud University, Riyadh, Kingdom of Saudi Arabia
Department of Agricultural Engineering, College of Food and Agriculture Sciences King Saud University, Riyadh, Kingdom of Saudi Arabia
Copyright © 2018 Mahmoud H. Bushara, Fahad Alkoaik, Ahmed Abasaeed, Ronnel Fulleros et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Bushara, M. , Alkoaik, F. , Abasaeed, A. and Fulleros, R. (2018) Fermenting Saudi Wasted Dates by Using
Lactobacillus casei (ATCC 393),
Acidophilus (CICC 6088) and the Mixed-Culture Bacteria to Produce Lactic Acid.
Open Journal of Applied Sciences,
8, 150-157. doi:
10.4236/ojapps.2018.84012.