Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology

Bioresource Technology

Volumn 101, Issue 23, 2010, Pages 9156-9162

  Sansonetti, Sascha ^a   Curcio, Stefano ^a   Calabrò, Vincenza ^a   Iorio, Gabriele ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Cheese whey; Ethanol; Fermentation; Kluyveromyces; Lactose

Indexed keywords

AGITATION RATES; BATCH FERMENTATION; CENTRAL COMPOSITE DESIGNS; CHEESE WHEY; EXPERIMENTAL ANALYSIS; EXPERIMENTAL DATA; FERMENTATION PROCESS; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; LACTOSE; OBSERVED DATA; OPERATING CONDITION; POLYNOMIAL MODELS; RESPONSE SURFACE METHODOLOGY; SURFACE METHODOLOGIES;

ETHANOL; FERMENTATION; OPTIMIZATION; SUGARS;

PH EFFECTS;

ALCOHOL; LACTOSE;

ANOXIC CONDITIONS; ENZYME ACTIVITY; ETHANOL; FERMENTATION; FUNGUS; OPTIMIZATION;

ANAEROBIC FERMENTATION; ARTICLE; BIOTRANSFORMATION; CHEESE; FERMENTATION OPTIMIZATION; FOAM; FUNGUS ISOLATION; KLUYVEROMYCES MARXIANUS; NONHUMAN; OXYGEN CONCENTRATION; PH; PRIORITY JOURNAL; RESPONSE SURFACE METHOD; TEMPERATURE; WHEY;

ANALYSIS OF VARIANCE; BIOTECHNOLOGY; CHEESE; FERMENTATION; HYDROGEN-ION CONCENTRATION; KLUYVEROMYCES; MODELS, BIOLOGICAL; TEMPERATURE; WASTE PRODUCTS;

KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS;

EID: 77955656736     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2010.07.030     Document Type: Article

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