Recent Biotechnological Applications of Whey: Review and Perspectives

Fermentation, Год журнала: 2025, Номер 11(4), С. 217 - 217

Опубликована: Апрель 15, 2025

This paper comprehensively reviews whey, a by-product of cheese production, as raw material for various biotechnological applications. It addresses its unique composition, the environmental impact inadequate disposal, and opportunities it offers to develop high-value products in line with circular economy sustainability principles. Using PRISMA methodology, systematic search was conducted databases (Science Direct, Scopus, Google Scholar) specific inclusion exclusion criteria. Studies from last five years were considered, focusing on food applications, production bioproducts (such lactic acid, biopolymers, bioethanol, biomass, enzymes), use whey culture medium expression recombinant proteins. is concluded that applications mitigates associated disposal represents an economic sustainable alternative industrial bioproducts. The integration pretreatment technologies, experimental designs, improvements producing strains brings these processes closer competitive conditions industry, opening new perspectives innovation fermentation sector.

Язык: Английский

Acetate as a sustainable organic carbon to support mixotrophic growth of Chlorella sorokiniana for alternative protein production

Biomass and Bioenergy, Год журнала: 2025, Номер 199, С. 107901 - 107901

Опубликована: Апрель 26, 2025

Язык: Английский