Physiological characterization of Kluyveromyces marxianus strains for the development of a microbial platform to obtain bioethanol from cheese whey permeate

The increasing interest in renewable feedstocks for biochemicals production includes the valorization of cheese whey (CW), a by-product of the dairy industry. CW contains a high concentration of lactose, accounting for most of its organic load, making it a major environmental pollutant if untreated....

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Bibliographic Details

Published in:	Frontiers in Microbiology
Main Authors:	Claudia De Micco, Matteo Radice, Nicola Di Fidio, Gennaro Agrimi, Isabella Pisano
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-10-01
Subjects:	Kluyveromyces marxianus cheese whey permeate ethanol β-galactosidase fermentation
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2025.1663736/full