Evaluation of Kluyveromyces spp. for conversion of lactose in different types of whey from dairy processing waste into ethanol

Evaluation of Kluyveromyces spp. for conversion of lactose in different types of whey from dairy processing waste into ethanol

The processing of dairy products currently generates significant amounts of waste, particularly in the form of liquid whey. The disposal of whey poses a challenge to the environment due to its high organic content and biological oxygen demand. Whey contains lactose, soluble proteins, lipids, and min...

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Bibliografische gegevens
Hoofdauteurs:	Ashley Mae Ohstrom, Autumn Elizabeth Buck, Xue Du, Josephine Wee
Formaat:	Artikel
Taal:	English
Gepubliceerd in:	Frontiers Media S.A. 2023-08-01
Reeks:	Frontiers in Microbiology
Onderwerpen:	whey fermentation lactose Kluyveromyces waste ethanol
Online toegang:	https://www.frontiersin.org/articles/10.3389/fmicb.2023.1208284/full

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