Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis-Reference-Cited by-同舟云学术

Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis

Published:2024-01-05 Issue: Volume: Page:
ISSN:1877-2641
Container-title:Waste and Biomass Valorization
language:en
Short-container-title:Waste Biomass Valor

Author:

Hernández-Cruz M. A.^ORCID,Cadena-Ramírez A.^ORCID,Castro-Rosas J.^ORCID,Páez-Lerma J. B.^ORCID,Ramírez-Vargas M. R.^ORCID,Rangel-Vargas E.^ORCID,Romo-Gómez C.^ORCID,Lara-Gómez A. B.^ORCID,Conde-Báez L.^ORCID,Gómez-Aldapa C. A.^ORCID

Funder

Consejo Nacional de Humanidades, Ciencias y Tecnologías

Publisher

Springer Science and Business Media LLC

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering

Link

https://link.springer.com/content/pdf/10.1007/s12649-023-02380-5.pdf

Reference76 articles.

1. OECD/Food and Agriculture Organization of the United Nations: Lácteos y sus productos. In: OECDFAO Agricultural Outlook 2022–2031. OECD Publishing, Paris (2022)

2. Instituto Nacional de Estadística y Geografía (INEGI): Estadísticas del Sector Lácteo, (2022). Retrieved from https://www.canilec.org.mx/wp-content/uploads/2022/12/Compendio_Sector_Lacteo_-2011-2022-act202205.pdf

3. González-Siso, M.I.: The biotechnological utilization of cheese whey: a review. Bioresour. Technol. 57, 1–11 (1996). https://doi.org/10.1016/0960-8524(96)00036-3

4. Prazeres, A.R., Carvalho, F., Rivas, J.: Cheese whey management: a review. J. Environ. Manag. 110, 48–68 (2012). https://doi.org/10.1016/j.jenvman.2012.05.018

5. Norma Oficial Mexicana NOM-243-SSA1-2010, Productos y servicios. Leche, fórmula láctea, producto lácteo combinado y derivados lácteos. Disposiciones y especificaciones sanitarias. Métodos de prueba. https://sitios1.dif.gob.mx/alimentacion/docs/NOM-243-SSA1-2010_lacteos.pdf.