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Volumn 46, Issue 5, 2002, Pages 321-326

A recombinant Saccharomyces cerevisiae strain for efficient conversion of lactose in salted and unsalted cheese whey into ethanol

(3) Tahoun, Mahmoud K a El Nemr, T M b Shata, O H b

a Alexandria University (Egypt)

b NONE

Author keywords

Cheese whey; Kluyveromyces lactis; Protoplast fusion; Recombinants; Saccharomyces cerevisiae

Indexed keywords

KLUYVEROMYCES; KLUYVEROMYCES LACTIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

ALCOHOL; BETA GALACTOSIDASE; LACTOSE; MILK PROTEIN; SODIUM CHLORIDE; WHEY PROTEIN;

ARTICLE; CHEESE; ENZYMOLOGY; FERMENTATION; GENE FUSION; GENETIC MARKER; GENETICS; KLUYVEROMYCES; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE;

ARTIFICIAL GENE FUSION; BETA-GALACTOSIDASE; CHEESE; ETHANOL; FERMENTATION; GENETIC MARKERS; KLUYVEROMYCES; LACTOSE; MILK PROTEINS; SACCHAROMYCES CEREVISIAE; SODIUM CHLORIDE;

EID: 0042879910 PISSN: 0027769X EISSN: None Source Type: Journal
DOI: 10.1002/1521-3803(20020901)46:5<321::AID-FOOD321>3.0.CO;2-V Document Type: Article

Times cited : (9)

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