BMC Biotechnol 2017 06 2;17(1):48. Epub 2017 Jun 2.
Laboratory of Bioinformatics, Mathematical Modelling and Synthetic Biology, Department of Electrical, Computer and Biomedical Engineering, University of Pavia, via Ferrata 5, 27100, Pavia, Italy.
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Biotechnol Bioeng 2001 Mar;72(5):507-14
Centro de Engenharia Biológica-IBQF, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gL(-1), total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Read More
J Dairy Sci 2016 Mar 24;99(3):1859-1867. Epub 2015 Dec 24.
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Canada. Electronic address:
This study proposes a novel alternative for utilization of whey permeate, a by-product stream from the dairy industry, in wheat fermentation for ethanol production using Saccharomyces cerevisiae. Whey permeates were hydrolyzed using enzymes to release fermentable sugars. Hydrolyzed whey permeates were integrated into wheat fermentation as a co-substrate or to partially replace process water. Read More
Conf Proc IEEE Eng Med Biol Soc 2015 08;2015:953-6
Whey is an abundant by-product of cheese production process and it is considered a special waste due to its high nutritional load and hypertrophic potential. Technologies for whey valorization are available. They can convert such waste into high-value products, like whey proteins. Read More