title: Whey fermentation by yeast strains Kluyveromyces marxianus UCM Y-2096 and UCM Y-2388.
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.
authors.forename: O D
authors.initials: OD
authors.lastname: Ianieva
authors.forename: V S
authors.initials: VS
authors.lastname: Podgorsky
mesh_terms: D015169:Colony Count, Microbial; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D007700:Kinetics; D007716:Kluyveromyces / Q000378:metabolism*; D007785:Lactose / Q000378:metabolism; D008894:Milk Proteins / Q000378:metabolism*; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D000067816:Whey Proteins; D000431:Ethanol; D007785:Lactose