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3‐phenyllactic acid production by free‐whole‐cells of Lactobacillus crustorum in batch and continuous fermentation systems

3‐Phenyllactic acid (3‐PLA) has been widely used in food and material industries. Three Lactobacillus crustorum strains have shown greater 3‐PLA production ability in our previous study. The objectives of this study were to further improve 3‐PLA yields in batch and continuous fermentation systems using of free‐whole‐cells of the three L. crustorum strains.