Potential Of Whey For Production Of Value-Added Products Using Microbial Fermentations

28 Jun 2015 transform whey permeate into several value-added products by ethanol production from whey through fed-batch fermentation using

14 Nov 2025 Among various microbial sources, Bacillus species are particularly recognized for their ability to produce extracellular proteases with high

6 Jul 2025 The bacterial microbiota in the produced beverages and the relative abundances of seven microorganisms (Lactobacillus kefiranofaciens

20 Jul 2026 also considered a high value-added by-product with excellent nutri- Manufacture of a fermented dairy product using whey from sheep's milk

Using whey as a fermentation medium presents the opportunity to create value-added products. Conditions were developed to partially hydrolyze whey proteins

8 Jul 2026 Conversely, whey repre- sents a low-cost, abundant substrate for microbial fermentation, enabling the sustainable production of single-cell

5 Mar 2025 Bacteriocin production by lactic acid bacteria using ice cream co-product as the fermentation substrate. J. Dairy Sci. 107, 3468–3477. doi

19 Aug 2023 whey, enabling the production of a diverse range of value-added products. potential of whey plastics produced via copolymerization with

Fermentation of whey by-products, especially using probiotic microorganisms, for the production of nutraceuticals and value-added products. Biore

ing, or obtaining the added value products Submerged yeast fermentation of acid cheese whey for protein production and pollution potential reduction

31 Jul 2024 This study aimed to investigate the nutritional potential of whey and its conversion into value-added products: bioethanol and probiotic drinks

15 Aug 2019 value-added products through enzymatic, microbial, and chemical methods are proposed. integrated cheese whey biorefineries towards the

Within the WP1 work package, fermentation research for obtaining feed acidifiers was performed at LLU PTF and cooperation partner institution – Institute of

of bio-value added food products with potential Compounds produced by whey biorefining with bacteria. Microorganism. Substrate. Fermentation conditions

19 Aug 2023 whey, enabling the production of a diverse range of value-added products. potential of whey plastics produced via copolymerization with

21 Nov 2020 Using metabarcoding analysis and direct microbial isolation, several bacterial and fungal species with known and potential probiotic properties

application to yield a value-added product like for other cheese byproducts, whey, and whey permeate production from fermented cheese whey by using a mixed

Acid, starter culture, yoghurt and whey addition were effective on controlling fermentation as these favour the growth of lactic acid producing bacteria

10 Sept 2025 Biotechnological utilization of whey through fermentation using lactic acid bacteria Production of high-value products from cheese whey by

10 Oct 2021 nutrients present in CWP into products of interest and with added value. This advantageous characteristic in the bioproducts production by K