Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus <i>Neolentinus lepideus</i>
The basidiomycete brown rot fungus <i>Neolentinus lepideus</i> is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose is not influenced by the addition of glucose...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/5/2/49 |