Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis (original) (raw)
Bioconversion of Cheese Whey to Biomass and Bioprotein by Yeast Cultures
S. Mirhadi
2012
View PDFchevron_right
Characterization and Quantification of Proteins in Whey Obtained as a By-Product from White Cheese and Yellow Cheese Production
Macdonald Wick
Prilozi - Makedonska akdemija na naukite i umetnostite. Oddelenie za prirodno-matematički i biotehnički nauki, 2019
View PDFchevron_right
Utilization of protein-hydrolyzed cheese whey for production of ?-galactosidase by Kluyveromyces marxianus
Argimiro R. Secchi
Journal of Industrial Microbiology and Biotechnology, 1999
View PDFchevron_right
Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis
Jesús Bernardo Páez Lerma
View PDFchevron_right
Substrate consumption and beta-galactosidase production by Saccharomyces fragilis IZ 275 grown in cheese whey as a function of cell growth rate
Samuel Guemra
Biocatalysis and Agricultural Biotechnology, 2019
View PDFchevron_right
Algerian Yeast Strains: Isolation, Identification and Production of Single Cell Protein from Whey with Strain Candida kefyr
Pr Salima Kebbouche-Gana
International Journal of Bioscience, Biochemistry and Bioinformatics, 2014
View PDFchevron_right
Isolation and Identification of Yeast Strains with High Beta-galactosidase Activity from Dairy Products
Hassan Moeini
Biotechnology(Faisalabad), 2004
View PDFchevron_right
Improved Saccharomyces cerevisiae growth on cheese whey by controlling enzymatic lactose hydrolysis.
Guglielmo Grosso, Isabella Pisano
View PDFchevron_right
Isolation and identification of yeast strains capable of producing single cell protein from whey in co-cultures with Saccharomyces cerevisiae
Iraj Nahvi
2004
View PDFchevron_right
USE OF CHEESE WHEY BY FERMENTATION PROCESSES (Atena Editora)
Atena Editora
USE OF CHEESE WHEY BY FERMENTATION PROCESSES (Atena Editora), 2024
View PDFchevron_right
Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects
Pick Thidarat
View PDFchevron_right
Fermentation of deproteinized cheese whey by Saccharomyces fragilis IZ 275 for ethanol production on pilot scale
Geyci Colognesi
African Journal of Biotechnology, 2017
View PDFchevron_right
A Comprehensive Bioprocessing Approach to Foster Cheese Whey Valorization: On-Site β-Galactosidase Secretion for Lactose Hydrolysis and Sequential Bacterial Cellulose Production
Anthi Stamatiou
Fermentation
View PDFchevron_right
On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview
alexandra guerra
European Food Research and Technology, 2020
View PDFchevron_right
Review: Technology, Chemistry and Microbiology of Whey Cheeses
Angela Macedo
Food Science and Technology International, 2001
View PDFchevron_right
Farm and factory production of goat cheese whey results in distinct chemical composition
Anastasio Arguello
Journal of Dairy Science, 2009
View PDFchevron_right
Optimization of Proteins Recovery Process from Cheese Whey
Anahi Cuellas
Journal of Agricultural Science and Technology B, 2015
View PDFchevron_right
The Roles of Candida tropicalis Toward Peptide and Amino Acid Changes in Cheese Whey Fermentation
Bambang Nurhadi
International Journal of Technology
View PDFchevron_right
Utilization of Whey & Whey Proteins: Either to Reuse or to Reduce Cost of Cheese Making Process by Using Advance Techniques
Muhammad Waqas Hussain
2016
View PDFchevron_right
Valorization of cheese whey using microbial fermentations
Lucilla Iacumin
Applied Microbiology and Biotechnology, 2020
View PDFchevron_right
Utilization of Cheese Whey for Bio-ethanol Production
maysa ali
Universal Journal of Microbiology Research, 2014
View PDFchevron_right
A biorefinery concept for the production of fuel ethanol, probiotic yeast and whey protein from a by-product of the cheese industry
Graciela Garrote
2020
View PDFchevron_right
Production of Single Cell Protein using Kluveromyces marxianus isolated from paneer whey
Scholar Science Journals
View PDFchevron_right
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation
Rosane Schwan
Food Research International, 2017
View PDFchevron_right
Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics
Marta Henriques
Journal of the Science of Food and Agriculture, 2020
View PDFchevron_right
Cheese whey management: A review
Fatima Carvalho
Journal of Environmental Management, 2012
View PDFchevron_right
Microbial production of single-cell protein from deproteinized whey concentrates
Christoph Syldatk
Applied Microbiology and Biotechnology, 2006
View PDFchevron_right
CHEMICAL ENGINEERING TRANSACTIONS Production of β-Galactosidase from Cheese Whey Using Kluyveromyces marxianus CBS 6556
Noé Cortés Vázquez
View PDFchevron_right
Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results
Natasha Gjorgovska
International Journal of Innovative Approaches in Agricultural Research, 2021
View PDFchevron_right
Utilization of cheese whey powder (CWP) for ethanol fermentations: Effects of operating parameters
Serpil Ozmihci
Enzyme and Microbial Technology, 2006
View PDFchevron_right
Acid whey as a medium for cultivation of conventional and non-conventional yeasts
Dorota Kregiel
2016
View PDFchevron_right
FED-BATCH BIOREACTOR PROCESS WITH RECOMBINANT Saccharomyces cerevisiae GROWING ON CHEESE WHEY
Fernanda Gomez
View PDFchevron_right
Molecular identification of yeasts from Turkish traditional cheeses: Extracellular enzyme activities and physiological properties important for dairy industry
MELİH GUNAY
Scientific article, 2023
View PDFchevron_right
Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts
Doaa Fathy
Journal of Food and Dairy Sciences, 2017
View PDFchevron_right