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Improvement of l-lactic acid production from Jerusalem artichoke tubers by mixed culture of Aspergillus niger and Lactobacillus sp.

EngineeringFood FermentationLactic Acid BacteriaMixed CultureBiochemical EngineeringBiotechnologyFood MicrobiologyFood BioprocessingMicrobiologyL-lactic Acid ProductionAspergillus NigerHealth Sciences