Influence of Lactose Concentration in Bioethanol Production from Cheese Whey
The present study aimed at the use of cheese whey as substrate for ethanol production by Kluyveromyces marxianus. The effect of the initial cheese whey concentration (M1 57.60; M2 45.60; M3 32.50 and M4 18.80 g L-1) on the alcoholic fermentation was studied. After sterilization, the in natura media...
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| Publicat a: | Acta Scientiarum. Technology |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidade Estadual de Maringá
2017
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=303258119003 https://www.redalyc.org/journal/3032/303258119003/ https://www.redalyc.org/journal/3032/303258119003/html/ https://www.redalyc.org/journal/3032/303258119003/303258119003.epub https://www.redalyc.org/journal/3032/303258119003/movil https://doi.org/10.4025/actascitechnol.v39i5.29518 |
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