Cheese whey permeate fermentation by

Kluyveromyces lactis β-galactosidase Cheese whey permeate bioethanol food industry wastewater

Journal

Environmental technology
ISSN: 1479-487X
Titre abrégé: Environ Technol
Pays: England
ID NLM: 9884939

Informations de publication

Date de publication:
Oct 2020
Historique:
pubmed: 9 4 2019
medline: 17 9 2020
entrez: 9 4 2019
Statut: ppublish

Résumé

Cheese whey is a dairy industry by-product responsible for serious environmental problems. Its fermentation would allow reducing its environmental impact and producing, at the same time, high-value products, hence ensuring cleaner production. Batch fermentations of cheese whey permeate, either as such or 1.5-fold or twice-concentrated, by

Identifiants

pubmed: 30955482
doi: 10.1080/09593330.2019.1604813
doi:

Substances chimiques

Waste Water 0
Lactose J2B2A4N98G

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

3210-3218

Auteurs

Fábio Coelho Sampaio (FC)

Department of Microbiology, Federal University of Viçosa, Viçosa, Brazil.

Janaína Teles de Faria (JT)

Agricultural Sciences Institute, Federal University of Minas Gerais, Montes Claros, Brazil.

Milena Fernandes da Silva (MF)

Bioscience Center, Federal University of Pernambuco, Recife, Brazil.

Ricardo Pinheiro de Souza Oliveira (RP)

Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo, Brazil.

Attilio Converti (A)

Department of Civil, Chemical and Environmental Engineering, Genoa University, Genoa, Italy.

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Classifications MeSH