Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
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DOI: 10.3390/foods9101459
Abstract: In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW). Although containing… read more here.
Keywords: cheese exhausted; ricotta cheese; production; fermentation ... See more keywords