Optimal fermentation conditions for maximizing the ethanol production by Kluyveromyces fragilis from cheese whey powder

Biomass and Bioenergy

Volumn 35, Issue 5, 2011, Pages 1977-1982

  Dragone, Giuliano ^a   Mussatto, Solange I ^a   Almeida e Silva, João B ^b   Teixeira, José A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Biofuels; Cheese whey; Ethanol; Fermentation; Kluyveromyces fragilis; Lactose

Indexed keywords

CENTRAL COMPOSITE DESIGNS; CHEESE WHEY; CHEESE WHEY POWDER; COMBINED EFFECT; ESSENTIAL NUTRIENTS; ETHANOL PRODUCTION; FERMENTATION MEDIUM; KLUYVEROMYCES FRAGILIS; LACTOSE; OPTIMAL CONDITIONS; PRODUCT FORMATION; STATISTICAL ANALYSIS; SUBSTRATE CONCENTRATIONS;

CONCENTRATION (PROCESS); FERMENTATION; OPTIMIZATION; SUGARS;

ETHANOL;

BIOFUEL; ETHANOL; FERMENTATION; MILK; OPTIMIZATION; SUBSTRATE; TEMPERATURE EFFECT; YEAST;

KLUYVEROMYCES MARXIANUS;

EID: 79953269625     PISSN: 09619534     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biombioe.2011.01.045     Document Type: Article

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