Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I
Acid whey from Greek-style yogurt (YAW) is an underutilized byproduct and a challenge for the dairy industry. One alternative is the fermentation of YAW by yeasts such as <i>Saccharomyces</i>, <i>Brettanomyces</i>, and <i>Kluyveromyces</i> spp., to produce new sty...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/266 |