Technological features of neutralizers in curd whey fermentation
نویسندگان
چکیده
منابع مشابه
In Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase
Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...
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Lactose is an interesting carbon source for the production of several bio-products by fermentation, primarily because it is the major component of cheese whey, the main by-product of dairy activities. However, the microorganism more widely used in industrial fermentation processes, the yeast Saccharomyces cerevisiae, does not have a lactose metabolization system. Therefore, several metabolic en...
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15 صفحه اولBio-Hydrogen Production from Cheese Whey by Dark Fermentation
This paper focuses on the production of bio-hydrogen by dark fermentation of de-proteinized (by membrane ultra-filtration) cheese whey, an abundant waste stream of the food industry. This waste stream contains mainly lactose, which was also used as reference substrate in bio-hydrogen production tests. Those tests were conducted in batch by using a thermally treated anaerobic sludge as inoculum ...
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ژورنال
عنوان ژورنال: Processes and Food Production Equipment
سال: 2019
ISSN: 2310-1164
DOI: 10.17586/2310-1164-2019-12-4-85-94