Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA pro...

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Detalles Bibliográficos
Autores principales: Chang, Young-Cheol, Reddy, Motakatla Venkateswar, Imura, Kazuma, Onodera, Rui, Kamada, Natsumi, Sano, Yuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614810/
https://www.ncbi.nlm.nih.gov/pubmed/34821723
http://dx.doi.org/10.3390/bioengineering8110157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614810/
https://www.ncbi.nlm.nih.gov/pubmed/34821723
http://dx.doi.org/10.3390/bioengineering8110157

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