The purpose of this study was to optimize the production of ethanol from cheese whey
permeate using Kluyveromyces marxianus UFV-3. We used the response surface …

The objective of this study was to optimize the ethanol production from cheese whey, using
the yeast Kluyveromyces marxianus URM 7404. The response surface methodology (RSM) …

Under specific conditions of oxygen availability and lactose hydrolysis, Brettanomyces
claussenii OYL-201 can convert glucose in dairy coproducts into ethanol, leaving the …

In order to investigate the effect of lactose concentration and oxygen level on the growth and
metabolism of Kluyveromyces marxianus UFV-3 in cheese whey permeate, batch cultures …

This paper presents an efficient approach to culture medium optimization by a central
composite rotatable design (CCRD) coupled to non-linear mathematical programming …

Eight yeast strains of the genera Saccharomyces and Kluyveromyces were screened to
ferment high lactose-load cheese whey permeate (CWP)(> 130 g/L lactose) without nutrient …

This study aimed to produce ethanol by lactose conversion of dairy coproducts (cheese
whey, and whey permeate) using the yeast Kluyveromyces marxianus URM 7404, isolated …

Cheese whey, is a byproduct of cheese or dairy industry, as raw material for ethanol
production, because it contains 4.8% of lactose. This study used Fed-batch process during …

Alcoholic fermentation of cheese whey permeate was investigated using a recombinant
flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for β‐galactosidase) …

We investigated the bioconversion of whey and whey permeate into ethanol by
Kluyveromyces marxianus immobilized in Ca-alginate, in both batch and continuous …