Strategy for Revalorization of Cheese Whey Streams to Produce Phenyllactic Acid
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
2. Department of Food engineering, Faculty of Engineering, İzmir Institute of technology, Urla, İzmir, Turkey
Publisher
MDPI
Link
https://www.mdpi.com/2673-4591/37/1/88/pdf
Reference24 articles.
1. Anaerobic digestion of cheese whey: Energetic and nutritional potential for the dairy sector in developing countries;Escalante;Waste Manag.,2018
2. Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent;Dopazo;Food Biosci.,2023
3. Lactic acid production using cheese whey based medium in a stirred tank reactor by a ccpA mutant of Lacticaseibacillus casei;Catone;World J. Microbiol. Biotechnol.,2021
4. Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221;J. Dairy Res.,2016
5. Potential applications of dairy whey for the production of lactic acid bacteria cultures;Kuhn;Int. Dairy J.,2019
Cited by 1 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. Enhanced production of 3-phenyllactic acid from novel non-axenic coculture: adaptive evolution and statistical fermentation studies;Biomass Conversion and Biorefinery;2023-09-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3