Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes-Reference-Cited by-同舟云学术

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Published:2021-05-04 Issue: Volume: Page:
ISSN:0268-2575
Container-title:Journal of Chemical Technology & Biotechnology
language:en
Short-container-title:J Chem Technol Biotechnol

Author:

Valdez Castillo Mariana¹^ORCID,Tahmasbi Hamed²,Pachapur Vinayak L¹,Brar Satinder K¹³^ORCID,Vuckovic Dajana²,Sitnikov Dimitri²,Arriaga Sonia⁴,Blais Jean‐François¹,Avalos Ramirez Antonio¹⁵

Affiliation:

1. Institut national de la recherche scientifique Centre‐Eau Terre Environnement Québec Canada

2. Department of Chemistry and Biochemistry Loyola Campus Concordia University Montreal Canada

3. Department of Civil Engineering Lassonde School of Engineering, York University Toronto Canada

4. División de Ciencias Ambientales Instituto Potosino de Investigación Científica y Tecnológica (IPICyT) San Luis Potosí Mexico

5. Centre National en Électrochimie et en Technologies Environnementales Shawinigan Canada

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jctb.6763

Reference45 articles.

1. Goverment of Canada. Canadian Dairy Industry at a Glance ‐ Canadian Dairy Information Centre (CDIC).Canadadian Dairy Information Centre(2019). Available:http://www.dairyinfo.gc.ca/index_e.php?s1=cdi-ilc&s2=aag-ail. [6 April 2019]

2. Whey-ing up the options – Yesterday, today and tomorrow

3. Biotechnological approaches for the value addition of whey

4. Whey and Whey Products

5. FAO.Overview of global dairy market developments in 2018.Dairy Market Review(2019).

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production;Frontiers in Sustainable Food Systems;2024-07-23

2. Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol;Molecules;2023-07-20

3. Co-culture of Kluyveromyces marxianus and Meyerozyma guilliermondii with In Situ Product Recovery of 2-Phenylethanol;Journal of Agricultural and Food Chemistry;2023-06-05

4. The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives;Frontiers in Energy Research;2023-05-15

5. Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining;Journal of Food Processing and Preservation;2023-04-20