Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

(2021) Mariana Valdez Castillo et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink

(2021) Saurabh Kadyan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial lipid accumulation through bioremediation of palm oil mill effluent using a yeast-bacteria co-culture

(2021) Ahasanul Karim et al.   RENEWABLE ENERGY

Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity

(2020) Ahasanul Karim et al.   ACS Omega

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

(2020) Carla Salete Jadão Alves et al.   JOURNAL OF DAIRY RESEARCH

Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity

(2020) Ahasanul Karim et al.   ACS Omega

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology

(2020) Ahasanul Karim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The dairy biorefinery: Integrating treatment processes for cheese whey valorisation

(2020) Fabiano Asunis et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge

(2019) Imran Taj Khan et al.   Lipids in Health and Disease

Microbial Lipid Accumulation through Bioremediation of Palm Oil Mill Wastewater by Bacillus cereus

(2019) Ahasanul Karim et al.   ACS Sustainable Chemistry & Engineering

Integrated Process for Bioenergy Production and Water Recycling in the Dairy Industry: Selection of Kluyveromyces Strains for Direct Conversion of Concentrated Lactose-Rich Streams into Bioethanol

(2019) Maria José Leandro et al.   Microorganisms

Screening of Yeasts Isolated from Brazilian Environments for the 2-Phenylethanol (2-PE) Production

(2018) Lorena Azevedo de Lima et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Microbial lipid extraction from Lipomyces starkeyi using irreversible electroporation

(2018) Ahasanul Karim et al.   BIOTECHNOLOGY PROGRESS

Effect of electro-activated sweet whey on growth of Bifidobacterium , Lactobacillus , and Streptococcus strains under model growth conditions

(2018) Ourdia Kareb et al.   FOOD RESEARCH INTERNATIONAL

Bioremediation of palm oil mill effluent and lipid production by Lipomyces starkeyi : A combined approach

(2018) M. Amirul Islam et al.   JOURNAL OF CLEANER PRODUCTION

Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review

(2018) Ourdia Kareb et al.   Probiotics and Antimicrobial Proteins

Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

(2018) Jian-Yong Chua et al.   FOOD MICROBIOLOGY

Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes

(2018) Amrane Djouab et al.   INTERNATIONAL DAIRY JOURNAL

Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides

(2017) Ourdia Kareb et al.   FOOD CHEMISTRY

Current lipid extraction methods are significantly enhanced adding a water treatment step in Chlorella protothecoides

(2017) Xiaojie Ren et al.   Microbial Cell Factories

Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation

(2017) Arun Beniwal et al.   3 Biotech

Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation

(2017) Arun Beniwal et al.   3 Biotech

Evaluation of Waste of the Cheese Industry for the Production of Aroma of Roses (Phenylethyl Alcohol)

(2016) L. Conde-Báez et al.   Waste and Biomass Valorization

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

(2015) Jay Shankar Singh Yadav et al.   BIOTECHNOLOGY ADVANCES

Efficient conversion from cheese whey to lipid using Cryptococcus curvatus

(2014) Yeong Hwan Seo et al.   BIOCHEMICAL ENGINEERING JOURNAL

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

(2013) Theodoros Aggelopoulos et al.   FOOD CHEMISTRY

Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology

(2012) Mohammed Aider et al.   Innovative Food Science & Emerging Technologies

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

(2011) Karina Teixeira Magalhães et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of ethanol production from cheese whey permeate by two yeast strains

(2011) Mohammadreza Koushki et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY