Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells

Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for β-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast ferm...

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Detalhes bibliográficos
Autor principal: Domingues, Lucília (author)
Outros Autores: Lima, Nelson (author), Teixeira, J. A. (author)
Formato: article
Idioma:eng
Publicado em: 2001
Assuntos:
Whey permeate fermentation
Recombinant yeast
Ethanol production
Continuous culture
Flocculation
Science & Technology
Texto completo:http://hdl.handle.net/1822/1742
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/1742

Texto Completo

http://hdl.handle.net/1822/1742

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