Residual yoghurt whey for lactic acid production

The operation in global yoghurt market provokes frequently the reject and withdrawn of yoghurt derivates out of shelf life. Yoghurts that have past their ‘best before’ date constitute a waste that has to be environmentally treated. Its use as a source for lactic acid production by Lactobacillus case...

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Veröffentlicht in:	Biomass & bioenergy 2010-07, Vol.34 (7), p.931-938
Hauptverfasser:	Alonso, Saúl, Herrero, Mónica, Rendueles, Manuel, Díaz, Mario
Format:	Artikel
Sprache:	eng
Schlagworte:	batch fermentation Biological and medical sciences Biomass biopolymers Biotechnology biotransformation food additives food wastes fruit syrups Fundamental and applied biological sciences. Psychology glucose Lactic acid lactic fermentation Lactobacillus casei lactose Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology nitrogen content sucrose sugar content Sugars technical chemicals value added waste utilization Yeast extract Yoghurt residue Yoghurt whey yogurt
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