African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Fermentation of deproteinized cheese whey by Saccharomyces fragilis IZ 275 for ethanol production on pilot scale

Geyci de Oliveira da Silva Colognesi
  • Geyci de Oliveira da Silva Colognesi
  • Laboratory of Analysis and Quality Control. Oleoveg Commodities – Industry and Trade of Vegetable Oils S/A, Brazil.
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Denise Renata Pedrinho
  • Denise Renata Pedrinho
  • Postgraduate Program in Agroindustrial Production and Management, University Anhanguera - UNIDERP, Brazil.
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Garcia Sandra
  • Garcia Sandra
  • Postgraduate Program in Food Science, State University of Londrina, Brazil.
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Luiz Rodrigo Ito Morioka
  • Luiz Rodrigo Ito Morioka
  • Research Center in Science and Technology of Milk and Dairy Products, University of Northern Parana – UNOPAR, Brazil.
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Helio Hiroshi Suguimoto
  • Helio Hiroshi Suguimoto
  • Research Center in Science and Technology of Milk and Dairy Products, University of Northern Parana – UNOPAR, Brazil.
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  •  Received: 29 September 2016
  •  Accepted: 09 December 2016
  •  Published: 18 October 2017

Authors

Geyci de Oliveira da Silva Colognesi
Laboratory of Analysis and Quality Control. Oleoveg Commodities – Industry and Trade of Vegetable Oils S/A, Brazil.

Denise Renata Pedrinho
Postgraduate Program in Agroindustrial Production and Management, University Anhanguera - UNIDERP, Brazil.

Garcia Sandra
Postgraduate Program in Food Science, State University of Londrina, Brazil.

Luiz Rodrigo Ito Morioka
Research Center in Science and Technology of Milk and Dairy Products, University of Northern Parana – UNOPAR, Brazil.

Helio Hiroshi Suguimoto
Research Center in Science and Technology of Milk and Dairy Products, University of Northern Parana – UNOPAR, Brazil.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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