Kefir-yeast technology: Industrial scale-up of alcoholic fermentation of whey, promoted by raisin extracts, using kefir-yeast granular biomass

Author:

Koutinas Athanasios A.,Athanasiadis Ilias,Bekatorou Argyro,Psarianos Costas,Kanellaki Maria,Agouridis Nikolaos,Blekas Georgios

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference19 articles.

1. Batch cultivation of Kluyveromycces fragilis in cheese whey;Beausejour;Can J Chem Eng,1981

2. Studies on the simultaneous production of single cell protein and polygalacturonase from Kluyveromycces fragilis;Garcia-Garibay;Biotechnol Lett,1987

3. Factors affecting the fermentative lactic acid production from renewable resources;Hofvendahl;Enzyme Microb Technol,2000

4. Suitability of strains and mutants of Aspergillus niger for the production of citric acid from cheese whey;El-Samragy;Milchwissenshaft,1993

5. Protease production from whey at high concentrations by Serrata marcescens;Romero;Res Environ Biotechnol,1998

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