K. Hofvendahl

Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour

G. Zacchi, B. Hahn-Hägerdal, C. Åkerberg, 1998, Applied Microbiology and Biotechnology.

Simultaneous enzymatic wheat starch saccharification and fermentation to lactic acid by Lactococcus lactis

G. Zacchi, B. Hahn-Hägerdal, C. Åkerberg, 1999, Applied Microbiology and Biotechnology.

Formation and Conversion of Oxygen Metabolites by Lactococcus lactis subsp. lactis ATCC 19435 under Different Growth Conditions

B. Hahn-Hägerdal, E. W. V. van Niel, K. Hofvendahl, 2002, Applied and Environmental Microbiology.

l-lactic acid production from whole wheat flour hydrolysate using strains of Lactobacilli and Lactococci

B. Hahn-Hägerdal, K. Hofvendahl, B. Hahn‐hägerdal, 1997 .

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

B. Hahn-Hägerdal, E. W. V. van Niel, K. Hofvendahl, 1999, Applied Microbiology and Biotechnology.

Fermentation of wheat starch hydrolysate by Lactococcus lactis: Factors affecting product formation

K. Hofvendahl, 1998 .

Factors affecting the fermentative lactic acid production from renewable resources(1).

Hofvendahl, Hahn-Hägerdal, K. Hofvendahl, 2000, Enzyme and microbial technology.