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Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation, Chatan Rai Surana
Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation, Chatan Rai Surana
ORBioM (Open Research BioSciences Meeting)
Annually, approximately 190 million tonnes of liquid waste or co-products is generated by the dairy sector across the globe. These waste streams are nutrient-rich and currently underutilised which gives scope to transform them through microbial fermentation to produce economically valuable products and reduce their negative environmental impact. Such an approach can contribute to the circular bioeconomy by making food production systems more sustainable.
In this study, whey from acid casein hydrolysis (acid whey) and salty whey from Cheddar cheese manufacture were evaluated as feedstocks for production of lactic acid. A total of 466 lactic acid bacteria strains were screened on …