UP Mindanao’s “Direct Lactic Acid Technology” by Melvin S. Pasaporte, PhD and Dulce M. Flores, PhD (+)of the Department of Food Science and Chemistry, College of Science and Mathematics is optimized direct L-Lactic Acid fermentation from sago starch and other industrial by-products to increase the overall lactic acid productivity at low cost for food, pharmaceutical, leather, and biodegradable plastic industries. (Photo by Misael Bacani, UP MPRO)
UP Mindanao’s “Direct Lactic Acid Technology” by Melvin S. Pasaporte, PhD and Dulce M. Flores, PhD (+)of the Department of Food Science and Chemistry, College of Science and Mathematics is optimized direct L-Lactic Acid fermentation from sago starch and other industrial by-products to increase the overall lactic acid productivity at low cost for food, pharmaceutical, leather, and biodegradable plastic industries. (Photo by Misael Bacani, UP MPRO)
