Cheese whey utilization for biosurfactant production: evaluation of bioprocessing strategies using novel Lactobacillus strains
Vasiliki Kachrimanidou, Dimitra Alimpoumpa, Aikaterini Papadaki, Iliada K. Lappa, Konstantinos Alexopoulos, Nikolaos Kopsahelis
Topics & Concepts
BioprocessFood scienceContext (archaeology)BiorefineryChemistryFermentationBioreactorLactobacillus plantarumLactobacillus fermentumLactobacillusPulp and paper industryFood industryBiotechnologyLactic acidBiologyBacteriaBiofuelEngineeringGeneticsPaleontologyOrganic chemistryEnzyme Production and CharacterizationBiofuel production and bioconversionMicrobial bioremediation and biosurfactants