Influence of <i>Kluyveromyces lactis</i> and <i>Enterococcus faecalis</i> on Obtaining Lactic Acid by Cheese Whey Fermentation

Influence of <i>Kluyveromyces lactis</i> and <i>Enterococcus faecalis</i> on Obtaining Lactic Acid by Cheese Whey Fermentation

Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid. In this study, two strains, one belonging to a yeast and the other one to a bacteria (<i>Kluyvero...

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Bibliographic Details
Main Authors: Carlos Gordillo-Andia, Jonathan Almirón, Jaime E. Barreda-Del-Carpio, Francine Roudet, Danny Tupayachy-Quispe, María Vargas
Format: Article
Language:English
Published: MDPI AG 2024-05-01
Series:Applied Sciences
Subjects:
<i>Kluyveromyces lactis</i>
<i>Enterococcus faecalis</i>
cheese whey
lactic acid
immobilized cell
suspended cell
Online Access:https://www.mdpi.com/2076-3417/14/11/4649

Internet

https://www.mdpi.com/2076-3417/14/11/4649

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