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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Detalles Bibliográficos
Autores principales: Valdez Castillo, Mariana, Brar, Satinder Kaur, Arriaga, Sonia, Blais, Jean-François, Heitz, Michèle, Avalos Ramirez, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385721/
https://www.ncbi.nlm.nih.gov/pubmed/37513409
http://dx.doi.org/10.3390/molecules28145536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385721/
https://www.ncbi.nlm.nih.gov/pubmed/37513409
http://dx.doi.org/10.3390/molecules28145536

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