Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic material

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 9, 2002, Pages 2543-2547

  Kourkoutas, Y ^a   Psarianos, C ^a   Koutinas, A A ^a   Kanellaki, M ^a   Banat, I M ^b   Marchant, R ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Alcoholic drinks; Continuous fermentation; Delignified cellulosic material; Immobilized cells; Kefir; Whey

Indexed keywords

ACETIC ACID ETHYL ESTER; ALCOHOL; CELLULOSE; ISOBUTANOL; MILK PROTEIN; MOLASSES; PENTANOL; PROPANOL; WHEY PROTEIN;

ALCOHOLIC BEVERAGE; ANIMAL; ARTICLE; BIOCATALYST; BIOREACTOR; FERMENTATION; METABOLISM; MICROBIOLOGY; MILK; NONHUMAN; ODOR; VOLATILIZATION; WHEY; YEAST;

ANIMALIA;

ANIMALS; BIOREACTORS; CELLULOSE; ETHANOL; FERMENTATION; MILK; MILK PROTEINS; ODORS; VOLATILIZATION; YEASTS;

EID: 0037165543     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0113427     Document Type: Article

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