Alcoholic fermentation of lactose by engineered flocculent Saccharomyces cerevisiae

The construction of Saccharomyces cerevisiae strains with the ability to ferment lactose has biotechnological interest, particularly for cheese whey fermentation to ethanol. Direct fermentation of whey to ethanol is generally not economically feasible because the low lactose content (ca. 5% w/v) res...

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Bibliographic Details
Main Author: Guimarães, Pedro M. R. (author)
Other Authors: Teixeira, J. A. (author), Domingues, Lucília (author)
Format: conferencePaper
Language:eng
Published: 2008
Subjects:
Lactose fermentation
Ethanol production
Cheese whey
Recombinant S. cerevisiae
Elocculent yeast
Evolutionary engineering
Online Access:http://hdl.handle.net/1822/8384
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/8384

Internet

http://hdl.handle.net/1822/8384

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