Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey.
about
A novel cell factory for efficient production of ethanol from dairy wasteBiobutanol from cheese wheyGenetic structure of a novel biofuel-producing microorganism community.Production of aroma compounds from whey using Wickerhamomyces pijperi.Functional metagenomics reveals novel β-galactosidases not predictable from gene sequences.Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coliFrom by-product to valuable components: Efficient enzymatic conversion of lactose in whey using β-galactosidase from Streptococcus thermophilus.Recent advances on physiological functions and biotechnological production of epilactose.Enzymatic production of lactulose and 1-lactulose: current state and perspectives.Current studies on physiological functions and biological production of lactosucrose.Perspectives for the biotechnological production of ethyl acetate by yeasts.Whey-derived valuable products obtained by microbial fermentation.Utilization of Cheese Whey Using Synergistic Immobilization of β-Galactosidase and Saccharomyces cerevisiae Cells in Dual Matrices.Recent trends in bioethanol production from food processing byproducts.Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.The modeling of ethanol production by Kluyveromyces marxianus using whey as substrate in continuous A-Stat bioreactors.Identification and assessment of kefir yeast potential for sugar/ethanol-resistance.Improved bioethanol production in an engineered Kluyveromyces lactis strain shifted from respiratory to fermentative metabolism by deletion of NDI1Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pHEffective ethanol production from whey powder through immobilized E. coli expressing Vitreoscilla hemoglobin.Construction of lactose-consuming Saccharomyces cerevisiae for lactose fermentation into ethanol fuel.Yeast diversity in relation to the production of fuels and chemicals.Thermostabilization of Aspergillus oryzae β-d-galactosidase.Use of cheese whey for biomass production and spray drying of probiotic lactobacilli.Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature.Repeated batch fermentation of immobilized E. coli expressing Vitreoscilla hemoglobin for long-term use.Polymorphisms in the LAC12 gene explain lactose utilisation variability in Kluyveromyces marxianus strains.Hydrogen-producing Escherichia coli strains overexpressing lactose permease: FT-IR analysis of the lactose-induced stress.Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.Immobilized Kluyveromyces marxianus cells in carboxymethyl cellulose for production of ethanol from cheese whey: experimental and kinetic studies.Dynamics of yeast immobilized-cell fluidized-bed bioreactors systems in ethanol fermentation from lactose-hydrolyzed whey and whey permeate.Studies on the mechanism of synthesis of ethyl acetate in Kluyveromyces marxianus DSM 5422.Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation.Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates.A novel exopolysaccharide from deep-sea bacterium Zunongwangia profunda SM-A87: low-cost fermentation, moisture retention, and antioxidant activities.Citrus limon from Tunisia: Phytochemical and Physicochemical Properties and Biological Activities.Current and future trends in food waste valorization for the production of chemicals, materials and fuels: a global perspectiveBioethanol Production by Carbohydrate-Enriched Biomass of Arthrospira (Spirulina) platensis
P2860
Q28603692-364FFBDB-547B-4F43-BA2D-3C4D48C8DA71Q28649391-D4D99668-4091-4A41-B293-9A9F3E94EC77Q34401440-490C0A3A-FB4C-4385-A88B-4A10A732154EQ35419514-618E12F4-9B97-4623-A9E3-93FC7BA0F96AQ36300722-F1A92663-7B70-4C03-A021-43A15E0A3B8FQ36391774-EC455E2F-C3DE-4A27-8EA7-0F3B1C7C5CB3Q37426049-3C01A1D6-E277-41BD-ADAF-797EFBEB3982Q38074068-75994B33-3037-4FF7-91C9-ED92A6A374D7Q38115162-9B81C950-CE76-4D8C-89A8-EE80A5D208D8Q38119452-F3E920E4-08AD-40A9-9F88-CC56B05711FDQ38208695-1790D780-955C-4B2B-BD7C-00A95A86B28AQ38540427-397D233F-EF18-48CC-88AE-A390EA366940Q38883825-D9899B3B-EE04-465B-BB9C-01AC11E3138DQ38938235-B87BE980-1E0D-4D10-968F-95FB6772314AQ39250926-365F4038-DF8B-4BA0-81DA-A0A9BFCE9D33Q40670297-FADD176F-EFA2-4BC8-9892-5E196CDEB950Q41785378-45D809EA-DF72-42BC-BD2A-C0379D2274EEQ42007247-6700B14F-C4E9-4BA2-8D73-543B74FF1466Q42010175-CA2D5BD2-9AB4-43A7-ABEA-4F08147DE9DCQ42174544-C8F5B728-3250-4FD8-B70D-F858FEF778B3Q44535998-E93D8F8A-9CBA-4EE1-9ADB-9C98E2B0CA82Q46272918-44D51140-4A1B-473E-812E-879FE7A2F756Q46459684-E48793FA-CF99-4CD9-9626-BE53684A33BDQ46914652-DB36244E-2BC9-4D8B-821B-F4D211458AB1Q46985688-247D8215-888F-41A5-A3FC-5FDE758CAC8CQ50660240-9DA3B2D5-8920-4CA5-AA02-E1168A8D252BQ50901460-12BE160D-8A90-4860-AC11-E4FB2D3B7544Q50947332-EECF6E6A-6302-4DBB-AA20-DEF8A499D5E5Q51115450-1CEFB86E-ABC9-48B6-BC53-E3B5E5EAD3ABQ51352623-269B6C2B-E772-4AD1-9C60-4C731396A3A3Q51661457-CD179492-49BB-405F-AC67-2698B8A6CEDCQ51676363-D2190B80-72B4-4614-8343-3BC3ECB81F73Q52486306-F67E1010-43BF-45BE-8D11-1C7DBA953996Q52606131-BF575298-1824-42D0-A790-1C69E49BA7E6Q53539728-8821EFA2-EBA3-4B0C-92F1-04EA613C53EAQ53699081-CF1B882A-1D07-4170-8C3B-CEC36F33B259Q57342478-9A8E5218-8B3A-4B93-80E3-5D0484B8598FQ57825817-FD6EF559-92E1-48F2-9107-91297BD49F36
P2860
Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 11 February 2010
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Fermentation of lactose to bio ...... e valorisation of cheese whey.
@en
Fermentation of lactose to bio ...... e valorisation of cheese whey.
@nl
type
label
Fermentation of lactose to bio ...... e valorisation of cheese whey.
@en
Fermentation of lactose to bio ...... e valorisation of cheese whey.
@nl
prefLabel
Fermentation of lactose to bio ...... e valorisation of cheese whey.
@en
Fermentation of lactose to bio ...... e valorisation of cheese whey.
@nl
P2093
P1476
Fermentation of lactose to bio ...... e valorisation of cheese whey.
@en
P2093
José A Teixeira
Lucília Domingues
Pedro M R Guimarães
P304
P356
10.1016/J.BIOTECHADV.2010.02.002
P577
2010-02-11T00:00:00Z