Potential of “coalho” cheese whey as lactose source for β-galactosidase and ethanol co-production by Kluyveromyces spp. yeasts-Reference-Cited by-同舟云学术

Potential of “coalho” cheese whey as lactose source for β-galactosidase and ethanol co-production by Kluyveromyces spp. yeasts

Published:2020-06-04 Issue:9 Volume:50 Page:925-934
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

de Carvalho Catherine Teixeira¹,de Oliveira Júnior Sérgio Dantas¹,de Brito Lima Wildson Bernardino¹^ORCID,de Medeiros Fábio Gonçalves Macêdo²,de Sá Leitão Ana Laura Oliveira¹,dos Santos Everaldo Silvino¹^ORCID,de Macedo Gorete Ribeiro¹,de Sousa Júnior Francisco Caninde³^ORCID

Affiliation:

1. Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil;

2. Bioprocess Laboratory, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil;

3. Laboratory of Bromatology, Department of Pharmacy, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2020.1771731

Reference53 articles.

1. Anaerobic digestion of cheese whey: Energetic and nutritional potential for the dairy sector in developing countries