Porungo cheese whey: a new substrate to produce β-galactosidase.

Autor: Coelho RJS; Federal University of São Carlos, Center of Natural Sciences, Rodovia Lauri Simões de Barros, Km 12, 18245-970 Buri, SP, Brazil., Gabardo S; Federal University of São Carlos, Department of Agroindustrial Technology and Rural Socioeconomics, Center of Agricultural Sciences, Rodovia Anhanguera, Km 174, 13600-970 Araras, SP, Brazil., Marim AVC; Federal University of São Carlos, Department of Agroindustrial Technology and Rural Socioeconomics, Center of Agricultural Sciences, Rodovia Anhanguera, Km 174, 13600-970 Araras, SP, Brazil., Bolognesi LS; Federal University of São Carlos, Center of Natural Sciences, Rodovia Lauri Simões de Barros, Km 12, 18245-970 Buri, SP, Brazil., Pimentel Filho NJ; Federal University of São Carlos, Center of Natural Sciences, Rodovia Lauri Simões de Barros, Km 12, 18245-970 Buri, SP, Brazil., Ayub MAZ; Federal University of Rio Grande do Sul, Biotechnology & Biochemical Engineering Laboratory (BiotecLab), Food Science and Technology Institute, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil.

Publikováno v: Anais da Academia Brasileira de Ciencias [An Acad Bras Cienc] 2023 Nov 20; Vol. 95 (4), pp. e20200483. Date of Electronic Publication: 2023 Nov 20 (Print Publication: 2023).