Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria

Second cheese whey (SCW) or " scotta " in Italian, is a side-stream from the manufacturing of " Ricotta " cheese, obtained after thermal coagulation of whey proteins residue in the cheese whey. Galdieria sulphuraria is a thermophilic red algae well known for its metabolic capabil...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	AIMS Environmental Science 2021-01, Vol.8 (5), p.435-448
Hauptverfasser:	Russo, Giovanni L., Langellotti, Antonio L., Oliviero, Maria, Baselice, Marco, Sacchi, Raffaele, Masi, Paolo
Format:	Artikel
Sprache:	eng
Schlagworte:	Milk proteins Sulfur Unsaturated fatty acids Wastewater
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!