From by-product to valuable components: Efficient enzymatic conversion of lactose in whey using β-galactosidase from Streptococcus thermophilus

Author:

Geiger Barbara,Nguyen Hoang-Minh,Wenig Stefanie,Nguyen Hoang Anh,Lorenz Cindy,Kittl Roman,Mathiesen Geir,Eijsink Vincent G.H.,Haltrich Dietmar,Nguyen Thu-Ha

Funder

Austrian Science Fund

Protein Engineering and Proteomics Group at NMBU

BioToP − Biomolecular Technology of Proteins

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference54 articles.

1. Whey and whey proteins—from ‘gutter-to-gold’;Smithers;Int. Dairy J.,2008

2. Dairy by-products, wastes, or resources: the shifting perception after valorization;Mandal,2012

3. Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey;Guimarães;Biotechnol. Adv.,2010

4. Possibilities of whey utilisation;Bozanic;Austrin J. Nutr. Food Sci.,2014

5. Effect and key factors of byproducts valorization: the case of dairy industry;Banaszewska;J. Dairy Sci.,2014

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