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  • Title: Whey fermentation by yeast strains Kluyveromyces marxianus UCM Y-2096 and UCM Y-2388.
    Author: Ianieva OD, Podgorsky VS.
    Journal: Mikrobiol Z; 2014; 76(1):27-32. PubMed ID: 24800512.
    Abstract:
    Two Kluyveromyces marxianus strains have been tested for their ability to ferment lactose in the medium containing cheese whey powder (CWP) and lactose at different concentrations. The ethanol production by the selected strains was inhibited by the increase in substrate concentration (100 g/l). The strain K. marxianus UCM Y-2096 was found to yield the higher ethanol formation and to be more resistant to ethanol under microaerophilic conditions.
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