Abstract:
:A novel system for high-temperature alcoholic fermentation of whey is described. This system consists of Kluyveromyces marxianus yeast immobilized on delignified cellulosic material (DCM). The effect of pH, initial lactose concentration and temperature on the fermentation of a synthetic medium containing lactose was studied. Batch fermentations of whey were also carried out and the formation of volatile by-products was examined. The concentrations of higher alcohols were found to be in very low levels leading to a product of improved quality. The fermented whey had an improved characteristic aroma compared to unfermented whey. The possibility to use fermented whey as raw material for the production of a novel, low alcohol content drink was also investigated.
journal_name
Bioresour Technoljournal_title
Bioresource technologyauthors
Kourkoutas Y,Dimitropoulou S,Kanellaki M,Marchant R,Nigam P,Banat IM,Koutinas AAdoi
10.1016/s0960-8524(01)00159-6subject
Has Abstractpub_date
2002-04-01 00:00:00pages
177-81issue
2eissn
0960-8524issn
1873-2976pii
S0960-8524(01)00159-6journal_volume
82pub_type
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