Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabitin...

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Principais autores:	Serena Martini, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2021-11-01
סדרה:	Microorganisms
נושאים:	Parmigiano Reggiano cheese whey natural whey starter ethanol bioactive peptides yeasts
גישה מקוונת:	https://www.mdpi.com/2076-2607/9/11/2288
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