Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

The byproduct of cheese-producing industries, cheese whey, is considered as an
environmental pollutant due to its high BOD and COD concentrations. The high organic load …

Cheese whey, the main dairy by-product, is increasingly recognized as a source of many
bioactive valuable compounds. Nevertheless, the most abundant component in whey is …

An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented
broth obtained by continuous whey fermentation with a lactose-fermenting yeast …

Kluyveromyces marxianus strain MTCC 1288 was employed to study the batch kinetics of
ethanol and biomass production from crude whey. The yeast was able to metabolize most of …

Agro-industrial residues and by-products are a crescent environmental problem since they
are often discarded without proper treatment, and still have growing production. These …

Production of ethanol from lactose by fermentation with the yeast Kluyveromyces marxianus
(ATCC 46537) under various sonication regimens is reported. Batch fermentations were …

Food processing industry operations need to comply with increasingly more stringent
environmental regulations related to the disposal or utilisation of by-products and wastes …

Growth, substrate consumption, metabolite formation, biomass composition and respiratory
parameters of Kluyveromyces marxianus ATCC 26548 were determined during aerobic …

Dairy industry effluents were usually characterized by their high organic matter content.
Cheese whey is the most wide studied dairy reject. Though, the high polluting dairy …