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Strategy for Revalorization of Cheese Whey Streams to Produce Phenyllactic Acid

Cheese whey (CW) is the residual liquid waste from cheese manufacturing industries, and it is rich in diverse nutrients with the potential for usage as a growth matrix for sustaining lactic acid bacteria (LAB) fermentation. Lactic acid (LA), phenyllactic acid (PLA), and their derivatives are green c...

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Autor principal: Haritha Meruvu
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-05-01
coleção:Engineering Proceedings
Assuntos:
cheese whey
lactic acid
phenyllactic acid
lactic acid bacteria
applications
Acesso em linha:https://www.mdpi.com/2673-4591/37/1/88
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