Influence of <i>Kluyveromyces lactis</i> and <i>Enterococcus faecalis</i> on Obtaining Lactic Acid by Cheese Whey Fermentation

Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid. In this study, two strains, one belonging to a yeast and the other one to a bacteria (<i>Kluyvero...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Carlos Gordillo-Andia, Jonathan Almirón, Jaime E. Barreda-Del-Carpio, Francine Roudet, Danny Tupayachy-Quispe, María Vargas
Format:	Article
Language:	English
Published:	MDPI AG 2024-05-01
Subjects:	<i>Kluyveromyces lactis</i> <i>Enterococcus faecalis</i> cheese whey lactic acid immobilized cell suspended cell
Online Access:	https://www.mdpi.com/2076-3417/14/11/4649