• Corpus ID: 38364539

Improved Saccharomyces Cerevisiae Growth on Cheese Whey by Controlling Enzymatic Lactose Hydrolysis

@article{Pisano2015ImprovedSC,
  title={Improved Saccharomyces Cerevisiae Growth on Cheese Whey by Controlling Enzymatic Lactose Hydrolysis},
  author={Isabella Pisano and Guglielmo Grosso and Maria Concetta Mena and Marika Ricci},
  journal={Chemical engineering transactions},
  year={2015},
  volume={43},
  pages={637-642}
}
Whey generated in cheese manufacturing poses serious environmental issues that limit process profitability. The innovation in the dairy sector recognizes the "bio-refinery" as a key to successful handling of whey disposal and economic rise. Cheese whey valorisation is a complex process involving multiple technologies that might lead to value-added products (biomass, fine or bulk chemicals). This work focuses on the optimization of a fermentation process using whey as growth medium and carbon… 

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