Selection of lactose-fermenting yeast fo
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Marlene E. Izaguirre; Francisco J. Castillo
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Article
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1982
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Springer Netherlands
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English
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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