Energetyczne wykorzystanie serwatki oraz permeatów

• Autorzy: Jędrzejewska-Cicińska M. , Kozak K.
• Języki publikacji: PL

Słowa kluczowe

PL

serwatka; permeaty; źródła energii; laktoza

• Wydawca: ABRYS Sp. z o.o.
• Czasopismo: Czysta Energia
• Rocznik: 2007
• Tom: Nr 9
• Strony: 30--31
• Opis fizyczny: Bibliogr. 9 poz., schem.

Twórcy

autor

Jędrzejewska-Cicińska M.

autor

Kozak K.

• Uniwersytet Warmińsko-Mazurski w Olsztynie

Bibliografia

• 1. Fitzpatrick J.J., Murphy C., Mota F.M., Pauli T.: Impurity and cost considerations for butrient suplementation of whey permeate fermentations to produce lactic acid for biodegradable plastics. „Int. Dairy J.” 13/2003.
• 2. Kargi F., Ozmihci S.: Utilization of cheese whey powder (CWP) for ethanol fermentations: Effects of operating parameters. „Enzyme and Microbial Technology” 38/2006.
• 3. Longhi L.G.S., Luvizetto D.J., Ferreira L.S., Rech R., Ayub M.A.Z., Secchi A.R.: A growth kinetic model of Kluyveromyces marxianus cultures on cheese whey as a substrate. „Journal of Industrial Microbiology & Biotechnology” 31/2004.
• 4. Angelidaki I., Ellegaard L., Ahring B.K.: Applications of the Anaerobic Digestion Process. „Advances in Biochemical Engng./Biotech.” 82/2003.
• 5. Ergüder T.H., Tezel U., Güven E., Demirer G.N.: Anaerobic biotransformation and methane generation potential of cheese whey in batch and UASB reactors. „Waste Management” 21/2001.
• 6. Nielsen W.K.: Whey processing. Marketing Bulletin. APV Sector Marketing 1-39/1999.
• 7. Kourkoutas Y., Dimitropoulou S., Kanellaki M., Marchant R., Nigam P., Banat I.M.: High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material. „Bioresource Technology” 82/2002.
• 8. Ghaly A.E., El-Taweel A.A.: Kinetic modelling of continuous production of ethanol from cheese whey. „Biomass Bioengineering” 12/1997.
• 9. Silveira W.B., Passos F.J.V., Mantovani H.C., Passos F.M.L.: Ethanol production from cheese whey permeate by Kluyveromyces marxianus UFV-3: A flux analysis of oxido-reductive metabolism as a function of lactose concentration and oxygen levels. „ Enzyme and Microbial Technology” 36/2005.