Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
Addition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2009-09-01
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| Series: | Brazilian Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322009000300001 |