Abstract
Ethanol fermentations from cheese whey by Kluyveromyces marxianus CBS 397 were investigated. Cheese whey, which contains lactose as the major sugar, has been found to have small amounts of glucose and galactose, depending on the source and operating conditions. Fermentation performance was strongly influenced by the presence of glucose and galactose. However, lactose did not significantly affect the cell growth and product formation even at a high concentration. A logistical model was proposed to take into account the effect of lactose. (Refs. 6).
Citation Formats
Wang, C J, Jayanata, Y, and Bajpai, R K.
Effect of multiple substrates in ethanol fermentations from cheese whey.
Japan: N. p.,
1987.
Web.
doi:10.1016/0385-6380(87)90084-7.
Wang, C J, Jayanata, Y, & Bajpai, R K.
Effect of multiple substrates in ethanol fermentations from cheese whey.
Japan.
https://doi.org/10.1016/0385-6380(87)90084-7
Wang, C J, Jayanata, Y, and Bajpai, R K.
1987.
"Effect of multiple substrates in ethanol fermentations from cheese whey."
Japan.
https://doi.org/10.1016/0385-6380(87)90084-7.
@misc{etde_5494596,
title = {Effect of multiple substrates in ethanol fermentations from cheese whey}
author = {Wang, C J, Jayanata, Y, and Bajpai, R K}
abstractNote = {Ethanol fermentations from cheese whey by Kluyveromyces marxianus CBS 397 were investigated. Cheese whey, which contains lactose as the major sugar, has been found to have small amounts of glucose and galactose, depending on the source and operating conditions. Fermentation performance was strongly influenced by the presence of glucose and galactose. However, lactose did not significantly affect the cell growth and product formation even at a high concentration. A logistical model was proposed to take into account the effect of lactose. (Refs. 6).}
doi = {10.1016/0385-6380(87)90084-7}
journal = []
volume = {65:3}
journal type = {AC}
place = {Japan}
year = {1987}
month = {Jan}
}
title = {Effect of multiple substrates in ethanol fermentations from cheese whey}
author = {Wang, C J, Jayanata, Y, and Bajpai, R K}
abstractNote = {Ethanol fermentations from cheese whey by Kluyveromyces marxianus CBS 397 were investigated. Cheese whey, which contains lactose as the major sugar, has been found to have small amounts of glucose and galactose, depending on the source and operating conditions. Fermentation performance was strongly influenced by the presence of glucose and galactose. However, lactose did not significantly affect the cell growth and product formation even at a high concentration. A logistical model was proposed to take into account the effect of lactose. (Refs. 6).}
doi = {10.1016/0385-6380(87)90084-7}
journal = []
volume = {65:3}
journal type = {AC}
place = {Japan}
year = {1987}
month = {Jan}
}