Polyhydroxyalkanoates (PHAs) production from fermented cheese whey by using a mixed microbial culture

Bioresource Technology

Volumn 218, Issue , 2016, Pages 692-699

  Colombo, Bianca ^a   Sciarria, Tommy Pepè ^a   Reis, Maria ^b   Scaglia, Barbara ^a   Adani, Fabrizio ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSIDADE NOVA DE LISBOA   (Portugal)

Author keywords

Acid fermentation; Cheese whey; Fed batch assay; Mixed microbial culture (MMC); Polyhydroxyalkanoates (PHAs)

Indexed keywords

FATTY ACIDS; PROPIONIC ACID; SUBSTRATES;

ACID FERMENTATION; CHEESE WHEY; FED-BATCH ASSAYS; MIXED MICROBIAL CULTURE; POLYHYDROXYALKANOATES;

BUTYRIC ACID;

3 HYDROXYBUTYRIC ACID; ACETIC ACID; BUTYRIC ACID; LACTIC ACID; POLYHYDROXYALKANOIC ACID; PROPIONIC ACID; VALERIC ACID; ACID; BETA-HYDROXYVALERIC ACID; VALERIC ACID DERIVATIVE;

ACCUMULATION; CHEMICAL REACTION; DAIRY FARMING; FERMENTATION; MICROBIAL ACTIVITY; ORGANIC ACID; POLYMER; SUBSTRATE;

ACCUMULATION ASSAY; ACTIVATED SLUDGE; ANAEROBIC DIGESTION; ARTICLE; BACTERIUM CULTURE; CARBON SOURCE; CHEESE; CHEESE WHEY; COMPARATIVE STUDY; FERMENTED PRODUCT; GROWTH RATE; NONHUMAN; PRIORITY JOURNAL; SUSPENDED PARTICULATE MATTER; WHEY; BIOREACTOR; BIOSYNTHESIS; EVALUATION STUDY; FERMENTATION; METABOLISM;

3-HYDROXYBUTYRIC ACID; ACIDS; BIOREACTORS; CHEESE; FERMENTATION; PENTANOIC ACIDS; POLYHYDROXYALKANOATES; WHEY;

EID: 84978114201     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2016.07.024     Document Type: Article

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