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Effect of the concentration of L-Phenylalanine and lactose on 2-Phenylethanol production by whey fermentation using the yeasts Kluyveromyces marxianus and Debaryomyces hansenii under co-culture mode

Mariana Valdez Castillo, Vinayak Laxman Pachapur, Satinder Kaur Brar, Sonia Arriaga, Jean-François Blais, Antonio Avalos Ramírez

2022Bioresource Technology Reports20 citationsDOI

Topics & Concepts

Kluyveromyces marxianusDebaryomyces hanseniiLactoseFermentationFood scienceChemistryYeastKefirBiochemistryLactic acidBiologyBacteriaSaccharomyces cerevisiaeGeneticsBiofuel production and bioconversionProbiotics and Fermented FoodsFermentation and Sensory Analysis
Effect of the concentration of L-Phenylalanine and lactose on 2-Phenylethanol production by whey fermentation using the yeasts Kluyveromyces marxianus and Debaryomyces hansenii under co-culture mode | Litcius