Enhanced production of 3-phenyllactic acid from novel non-axenic coculture: adaptive evolution and statistical fermentation studies
Author:
Funder
Horizon 2020 Framework Programme
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04895-2.pdf
Reference52 articles.
1. Virdis C, Sumby K, Bartowsky E, Jiranek V (2021) Lactic acid bacteria in wine: technological advances and evaluation of their functional role. Front Microbiol 11:612118. https://doi.org/10.3389/fmicb.2020.612118
2. Costa S, Summa D, Semeraro B, Zappaterra F, Rugiero I, Tamburini E (2021) Fermentation as a strategy for bio-transforming waste into resources: lactic acid production from agri-food residues. Fermentation 7(1):3. https://doi.org/10.3390/fermentation7010003
3. Rabaioli Rama G, Kuhn D, Beux S, Jachetti Maciel M, Souza C (2019) Potential applications of dairy whey for the production of lactic acid bacteria cultures. Int Dairy J 98:25–37. https://doi.org/10.1016/j.idairyj.2019.06.012
4. Escalante H, Castro L, Amaya MP, Jaimes L, Jaimes-Estévez J (2018) Anaerobic digestion of cheese whey: energetic and nutritional potential for the dairy sector in developing countries. Waste Manage 71:711–718. https://doi.org/10.1016/j.wasman.2017.09.026
5. Dopazo V, Illueca F, Luz C, Musto L, Moreno A, Calpe J et al (2023) Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent. Food Bioscience 53:102586. https://doi.org/10.1016/j.fbio.2023.102586
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