Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus <i>Neolentinus lepideus</i>
The basidiomycete brown rot fungus <i>Neolentinus lepideus</i> is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose is not influenced by the addition of glucose or calcium....
Shranjeno v:
| Principais autores: | , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2019-06-01
|
| Serija: | Fermentation |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2311-5637/5/2/49 |
| Oznake: |
Brez oznak, prvi označite!
|