Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabitin...

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Detalles Bibliográficos
Autores principales: Martini, Serena, Bonazzi, Mattia, Malorgio, Ilaria, Pizzamiglio, Valentina, Tagliazucchi, Davide, Solieri, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623691/
https://www.ncbi.nlm.nih.gov/pubmed/34835414
http://dx.doi.org/10.3390/microorganisms9112288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623691/
https://www.ncbi.nlm.nih.gov/pubmed/34835414
http://dx.doi.org/10.3390/microorganisms9112288

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