Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

Biotechnology Advances

Volumn 28, Issue 3, 2010, Pages 375-384

  Guimarães, Pedro M R ^a   Teixeira, José A ^a   Domingues, Lucília ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Bio ethanol; Cheese whey; Kluyveromyces; Lactose fermentation; Recombinant S. cerevisiae; Yeast

Indexed keywords

BIOPROCESSES; CHEESE WHEY; ENVIRONMENTAL PROBLEMS; ETHANOL SYSTEMS; GROWING MARKETS; INDUSTRIAL IMPLEMENTATION; INTEGRATED SOLUTIONS; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; POSSIBLE SOLUTIONS; RECOMBINANT S. CEREVISIAE; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE STRAINS; STRAIN ENGINEERING; VALORISATION;

BIOETHANOL; BIOREMEDIATION; ETHANOL; FERMENTATION; INDUSTRIAL APPLICATIONS; YEAST;

SUGARS;

ALCOHOL; LACTOSE;

BACTERIUM; BIOFUEL; BIOTECHNOLOGY; ENZYME ACTIVITY; FERMENTATION; RECOMBINATION; YEAST;

CHEESE; FUNGUS; GENETIC ENHANCEMENT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; REVIEW;

CHEESE; ETHANOL; FUNGI; GENETIC ENHANCEMENT; LACTOSE;

KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES CEREVISIAE;

EID: 77949567900     PISSN: 07349750     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biotechadv.2010.02.002     Document Type: Review

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