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Hydrolysis of Lactose in Whey Permeate for Subsequent Fermentation to Ethanol

✍ Scribed by A. Coté; W.A. Brown; D. Cameron; G.P. van Walsum

Book ID
117976121
Publisher
American Dairy Science Association
Year
2004
Tongue
English
Weight
731 KB
Volume
87
Category
Article
ISSN
0022-0302

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✍ Marlene E. Izaguirre; Francisco J. Castillo 📂 Article 📅 1982 🏛 Springer Netherlands 🌐 English ⚖ 292 KB

Candida peudo;DropLc~ ATCC 8619 was selected among nine strains of lactose-fermenting yeasts on the basis of its ability to ferment concentrated whey. In 28% (wt/vol) deproteinized whey solutions it produced an average of 12.4% (vol/vol) ethanol. This yeast could be used in a process for whey treatm