Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

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 high content of nutritional compounds, dairy by-products are stil...

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Detalles Bibliográficos
Autores principales: Raho, Susanna, Carofiglio, Vito Emanuele, Montemurro, Marco, Miceli, Valerio, Centrone, Domenico, Stufano, Paolo, Schioppa, Monica, Pontonio, Erica, Rizzello, Carlo Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602231/
https://www.ncbi.nlm.nih.gov/pubmed/33066448
http://dx.doi.org/10.3390/foods9101459

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602231/
https://www.ncbi.nlm.nih.gov/pubmed/33066448
http://dx.doi.org/10.3390/foods9101459

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