Selection of yeast strain and fermentation conditions for high-yield ethanol production from lactose and concentrated whey
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference36 articles.
1. Whey, a Potential Substrate for Biotechnology
2. Kinetics of batch production of single-cell protein from cheese whey
3. Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production
4. A novel fermentation process for calcium magnesium acetate (CMA) production from cheese whey
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1. The Role of Yeast and Molds in Dairy Industry: An Update;Dairy Processing: Advanced Research to Applications;2020
2. Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts;Energies;2019-11-26
3. Recent trends in bioethanol production from food processing byproducts;Journal of Industrial Microbiology and Biotechnology;2016-11-01
4. Studies on the mechanism of synthesis of ethyl acetate in Kluyveromyces marxianus DSM 5422;Applied Microbiology and Biotechnology;2014-12-09
5. Improved bioethanol production in an engineered K luyveromyces lactis strain shifted from respiratory to fermentative metabolism by deletion of NDI 1;Microbial Biotechnology;2014-09-03
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