Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis
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DOI: 10.1007/s12649-023-02380-5
Abstract: Whey, a primary byproduct of cheese production, is rich in organic content, largely due to its lactose concentration (45–60 g/L). Cheese production yields three types of residues: sweet whey (SW), acid whey, and ricotta whey (RW).… read more here.
Keywords: isoamyl; isoamyl acetate; three types; kluyveromyces marxianus ... See more keywords