Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pH-Reference-Cited by-同舟云学术

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Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pH

Published:2011-06-10 Issue:5 Volume:50 Page:958-964
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Húngaro Humberto Moreira,Calil Natalia Oliveira,Ferreira Aline Siqueira,Chandel Anuj Kumar,da Silva Silvio Silvério

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0408-y.pdf

Reference32 articles.

1. Barba D, Beolchini F, Del Re G, Di Giacomo G, Veglio F (2001) Kinetic analysis of Kluyveromyces lactis fermentation on whey: batch and fed-batch operations. Process Biochem 36:531–536

2. Belem MAF, Lee BH (1997) Production of RNA derivatives by Kluyveromyces fragilis grown on whey. Food Sci Technol Int 3:437–444

3. Belem MAF, Lee BH (1999) Fed-batch fermentation to produce oligonucleotides from Kluyveromyces marxianus grown on whey. Process Biochem 34:501–509

4. Calil NO, Húngaro HM, Ferraz FO, Ferreira AS, Silva SS (2009) Growth of Kluyveromyces marxianus yeasts strains in deproteined whey obtained from dairy industry. In: Mendez-Vilas A (ed) Current research topics in applied microbiology and microbial biotechnology. Seville, USA, pp 442–444

5. Christensen AD, Kadar Z, Oleskowicz-Popiel P, Thomsen MH (2011) Production of bioethanol from organic whey using Kluyveromyces Marxianus. J Ind Microbiol Biotechnol 38:283–289

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1. Xanthan gum produced from milk permeate and deproteinized cheese whey: A comparative analysis with commercial xanthan gums;Biocatalysis and Agricultural Biotechnology;2024-02

2. Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey;Food Science and Technology;2023

3. Prospects of thermotolerant Kluyveromyces marxianus for high solids ethanol fermentation of lignocellulosic biomass;Biotechnology for Biofuels and Bioproducts;2022-12-06

4. Potential utilization of dairy industries by-products and wastes through microbial processes: A critical review;Science of The Total Environment;2022-03

5. Ethanol Production Using Agroindustrial Residues as Fermentation Substrates byKluyveromyces marxianus;Industrial Biotechnology;2018-12

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