Cheese whey utilization for biosurfactant production: evaluation of bioprocessing strategies using novel Lactobacillus strains

Vasiliki Kachrimanidou; Dimitra Alimpoumpa; Aikaterini Papadaki; Iliada K. Lappa; Konstantinos Alexopoulos; Nikolaos Kopsahelis

doi:10.1007/s13399-022-02767-9

Related publications

Article2021

A Comprehensive Bioprocessing Approach to Foster Cheese Whey Valorization: On-Site β-Galactosidase Secretion for Lactose Hydrolysis and Sequential Bacterial Cellulose Production

Iliada K. Lappa, Vasiliki Kachrimanidou, Aikaterini Papadaki, Anthi Stamatiou, Dimitrios Ladakis, Effimia Eriotou, Nikolaos Kopsahelis

Article2022

Trametes versicolor as a Natural Source of Bioactive Compounds for the Production of Whey Protein Films with Functional Properties: A Holistic Approach to Valorize Cheese Whey

Aikaterini Papadaki, Iliada K. Lappa, Vasiliki Kachrimanidou, Zacharoula Gonou‐Zagou, Nikolaos Kopsahelis

Article2017

Refining of wine lees and cheese whey for the production of microbial oil, polyphenol‐rich extracts and value‐added co‐products

Nikolaos Kopsahelis, Charalampia Dimou, Aikaterini Papadaki, Evangelos Xenopoulos, Maria Kyraleou, Σταματίνα Καλλιθράκα, Yorgos Kotseridis, Séraphim Papanikolaou, Apostolis Koutinas

Article2020

Expanding the Valorization Routes of Cheese Whey: Lactose Hydrolysis Using <em>A. awamori</em>-derived β-Galactosidase for the Subsequent Production of Bacterial Cellulose

Nikolaos Kopsahelis, Iliada K. Lappa, Anthi Stamatiou, Fani Sereti, Aikaterini Papadaki, Vassiliki Kachrimanidou, Effimia Eriotou

Article2009

Whey valorisation: A complete and novel technology development for dairy industry starter culture production

Αθανάσιος Α. Κουτίνας, Harris Papapostolou, Dimitra Dimitrellou, Nikolaos Kopsahelis, Eleftheria Katechaki, Argyro Bekatorou, Loulouda Bosnea