
Turning cheese whey into value: a sustainable substrate for probiotic biomass production
Biotechnology • Chemical engineering • Food processing • Microbiology
Probiotics are part of a rapidly expanding field of research. They are live microorganisms that, when administered in adequate amounts, may confer health benefits[1]. Among the most extensively studied probiotics, some species of Lactobacillus and Bifidobacterium have been associated with […]













