Brewing the future
| dc.contributor.author | Belloch-Molina, Carlos | |
| dc.contributor.editor | O'Driscoll, Conor | en |
| dc.contributor.editor | Niemitz, Lorenzo | en |
| dc.contributor.editor | Murphy, Stephen | en |
| dc.contributor.editor | Cheemarla, Vinay Kumar Reddy | en |
| dc.contributor.editor | Meyer, Melissa Isabella | en |
| dc.contributor.editor | Taylor, David Emmet Austin | en |
| dc.contributor.editor | Cluzel, Gaston | en |
| dc.date.accessioned | 2023-06-16T08:37:01Z | |
| dc.date.available | 2023-06-16T08:37:01Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Nowadays the environmental concerns and the limited availability of fossil resources have resulted in the development of bioeconomy and biorefineries. It is crucial to adapt production processes within this context. In Ireland cheese whey and derivatives are some of the main wastes generated by the industry. This article aims at the possibility of using this dairy waste for production of interesting biochemicals and compounds using a microbe known as Kluyveromyces marxianus, which is a yeast adapted to live in milk. | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Published Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Belloch-Molina, C. (2022) 'Brewing the future', The Boolean: Snapshots of Doctoral Research at University College Cork, 6, pp. 203-208. doi: 10.33178/boolean.2022.1.33 | en |
| dc.identifier.doi | 10.33178/boolean.2022.1.33 | |
| dc.identifier.endpage | 208 | |
| dc.identifier.issued | 1 | |
| dc.identifier.journalabbrev | The Boolean | en |
| dc.identifier.journaltitle | The Boolean: Snapshots of Doctoral Research at University College Cork | en |
| dc.identifier.startpage | 203 | |
| dc.identifier.uri | https://hdl.handle.net/10468/14647 | |
| dc.language.iso | en | en |
| dc.publisher | The Boolean, University College Cork | en |
| dc.relation.uri | https://journals.ucc.ie/index.php/boolean/article/view/boolean-2022-34 | |
| dc.rights | © 2022, the Author(s). This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 licence (CC BY-NC-ND 4.0) | en |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Cheese whey | en |
| dc.subject | Yeast | en |
| dc.subject | Biorefinery | en |
| dc.title | Brewing the future | en |
| dc.type | Article (peer-reviewed) | en |
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