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
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