Comparison of yeast strains for batch ethanol fermentation of cheese-whey powder (CWP) solution

Letters in Applied Microbiology

Volumn 44, Issue 6, 2007, Pages 602-606

  Ozmihci, S ^a   Kargi, F ^a  

^a DOKUZ EYLUL UNIVERSITY   (Turkey)

Author keywords

Cheese whey powder; Ethanol; Fermentation; Kluyveromyces marxianus

Indexed keywords

ETHANOL; STRAIN; SUBSTRATES; YEAST;

CHEESE WHEY; CHEESE WHEY POWDER; ETHANOL FERMENTATION; ETHANOL FORMATION; HIGH RATE; KLUYVEROMYCES MARXIANUS; LACTOSE SOLUTION; PERFORMANCE; SUGAR CONTENT; YEAST STRAIN;

FERMENTATION;

ALCOHOL; LACTOSE; SUGAR;

ETHANOL; FERMENTATION; STRAIN; SUBSTRATES; YEAST;

COMPARATIVE STUDY; ETHANOL; FERMENTATION; METHODOLOGY; YEAST;

ARTICLE; CHEESE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); FERMENTATION; FUNGAL STRAIN; KLUYVEROMYCES; NONHUMAN; WHEY; YEAST;

KLUYVEROMYCES MARXIANUS;

EID: 34250360646     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2007.02132.x     Document Type: Article

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