Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using <i>Kluyveromyces marxianus</i>

Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using <i>Kluyveromyces marxianus</i>

The growing demand for natural products benefits the development of bioprocesses to obtain value-added compounds using residues such as sweet whey, which is rich in lactose. The yeast <i>Kluyveromyces marxianus</i> can ferment sweet whey to obtain 2-phenylethanol (2-PhEtOH), which is a s...

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Bibliographic Details
Main Authors: Monserrat Alonso-Vargas, Alejandro Téllez-Jurado, Carlos A. Gómez-Aldapa, María del Rocío Ramírez-Vargas, Laura Conde-Báez, Javier Castro-Rosas, Arturo Cadena-Ramírez
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fermentation
Subjects:
optimization
2-phenylethanol
sweet whey
COD removal
<i>Kluyveromyces marxianus</i>
Online Access:https://www.mdpi.com/2311-5637/8/2/39

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