Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol

Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol

Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be tran...

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Bibliographic Details
Main Authors: Mariana Valdez Castillo, Satinder Kaur Brar, Sonia Arriaga, Jean-François Blais, Michèle Heitz, Antonio Avalos Ramirez
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Molecules
Subjects:
whey treatment
residue valorization
yeast fermentation
2-phenylethanol
stirred tank bioreactor
Online Access:https://www.mdpi.com/1420-3049/28/14/5536

Internet

https://www.mdpi.com/1420-3049/28/14/5536

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