Valorization of cheese whey using microbial fermentations
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-020-10408-2.pdf
Reference132 articles.
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3. Almeida KE, Tamime AY, Oliveira MN (2009) Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Sci Technol 42:672–678. https://doi.org/10.1016/j.lwt.2008.03.013
4. Amaro TMMM, Rosa D, Comi G, Iacumin L (2019) Prospects for the use of whey for polyhydroxyalcanoate (PHA) production. Front Microbiol 10:992. https://doi.org/10.3389/fmicb.2019.00992
5. Anjum A, Zuber M, Zia KM, Noreen A, Anjum MN, Tabasum S (2016) Microbial production of polyhydroxyalkanoates (PHAs) and its copolymers: a review of recent advancements. Int J Biol Macromol 89:161–174. https://doi.org/10.1016/j.ijbiomac.2016.04.069
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