Submerged yeast fermentation of cheese whey for protein production and nutritional profile analysis

Advance Journal of Food Science and Technology

Volumn 3, Issue 2, 2011, Pages 122-126

  Anvari, M ^a   Khayati, G ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF GUILAN   (Iran)

Author keywords

COD; Kluyveromyces marxianus; Protein; SCP; Whey; Yeast

Indexed keywords

AMMONIUM SULFATE; ASH CONTENTS; BIOMASS YIELD; CHEESE WHEY; COD; CRUDE FIBERS; DAIRY INDUSTRY; DRY CELLS; GALACTOSIDASES; INCREASING EFFECT; INITIAL VALUES; KLUYVEROMYCES MARXIANUS; NITROGEN SOURCES; NUTRITIONAL PROFILES; PROTEIN CONTENTS; PROTEIN PRODUCTION; SCP; WHEY; YEAST BIOMASS; YEAST FERMENTATION; YEAST STRAIN;

AMMONIUM COMPOUNDS; DAIRY PRODUCTS; ENZYME ACTIVITY; PROTEINS; STRAIN; SUGARS; ULTRAFILTRATION;

YEAST;

KLUYVEROMYCES MARXIANUS;

EID: 79955388872     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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