Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey.

@article{Guimaraes2010FermentationOL,
  title={Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey.},
  author={Pedro Guimaraes and Jos{\'e} Ant{\'o}nio Couto Teixeira and Luc{\'i}lia Domingues},
  journal={Biotechnology advances},
  year={2010},
  volume={28 3},
  pages={375-84}
}
Cheese whey, the main dairy by-product, is increasingly recognized as a source of many bioactive valuable compounds. Nevertheless, the most abundant component in whey is lactose (ca. 5% w/v), which represents a significant environmental problem. Due to the large lactose surplus generated, its conversion to bio-ethanol has long been considered as a possible… CONTINUE READING