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Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
baker’s yeast lactic acid bacteria cheese whey growth agricultural wastes fruit
2015/5/18
The growth of Saccharomyces cerevisiae (baker’s yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperatu...
Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
feta cheese D1/D2 26S rRNA Clavispora lusitaniae fermentation fruit
2014/2/25
Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Processing Shelf Life
2016/5/27
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...