<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-100X</journal-id>
<journal-title><![CDATA[Revista ION]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ion]]></abbrev-journal-title>
<issn>0120-100X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-100X2024000300015</article-id>
<article-id pub-id-type="doi">10.18273/revion.v37n3-2024002</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Valorization of acid whey through processing as a substrate for lactic fermentation]]></article-title>
<article-title xml:lang="es"><![CDATA[Valorización de lactosuero ácido mediante procesamiento para su uso como sustrato en la fermentación láctica]]></article-title>
<article-title xml:lang="pt"><![CDATA[Valorização de soro de leite ácido através do processamento para seu uso como substrato na fermentação lática]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Téllez]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muvdi-Nova]]></surname>
<given-names><![CDATA[Carlos Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mantilla-Camacho]]></surname>
<given-names><![CDATA[Claudia Milena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Industrial de Santander Grupo en Ciencia y Tecnología de Alimentos-CICTA ]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Atención al Sector Agropecuario-SENA C.A.S.A  ]]></institution>
<addr-line><![CDATA[Piedecuesta ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>37</volume>
<numero>3</numero>
<fpage>15</fpage>
<lpage>26</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-100X2024000300015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-100X2024000300015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-100X2024000300015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In Colombia, whey substrate has great potential to produce lactic acid and its derivatives by fermentation. Moreover, it could contribute to the development of an emerging industry that takes advantage of by-products from the dairy industry and covers a market niche that today depends mostly on imports. In this research work, a scheme of valorization of acid whey (result of the production of string cheeses), based on stages of deproteinization, clarification, and concentration, for use in lactic fermentation was studied. The results obtained in this study show a reduction of 40 % of the protein (recovered for other uses), while concentrated whey was obtained up to a Volumetric Concentration Factor (VCF) of 4, increasing the concentration of lactose and other nutrients. Fermentations were carried out with whey: whole (untreated), deproteinized and concentrated/diluted, all at a VCF of 1, to evaluate the effect of the degree of processing on the performance of the bioprocess. Fermentations with lactose reagent grade were made as references. All the evaluated media presented complete consumption of lactose, with product/substrate yields (Yp/s) between 0.77 ± 0.03 g/g and 0.92 ± 0.03 g/g for whey media, and 0.88 ± 0.04 g/g for the reference medium. In general, it was observed that fermentations with whey reached higher productivity (between 1.25 ± 0.21 and 1.65 ± 0.35 g/L/h) compared with 0.95 ± 0.35 g/L/h for the reference medium. The statistical analysis, conducted using Tukey's test, shows that the processing stages do not significantly affect the conversion of whey to lactate.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En Colombia, el lactosuero tiene un gran potencial para producir ácido láctico y sus derivados mediante fermentación. Además, podría contribuir al desarrollo de una industria emergente que aproveche los subproductos de la industria láctea y cubra un nicho de mercado que hoy en día depende principalmente de importaciones. En este trabajo de investigación, se estudió un esquema de valorización del lactosuero ácido (resultado de la producción de quesos hilados), basado en etapas de desproteinización, clarificación y concentración, para su uso en la fermentación láctica. Los resultados obtenidos en este estudio muestran una reducción del 40 % de la proteína (recuperada para otros usos), mientras que se obtuvo lactosuero concentrado hasta un Factor de Concentración Volumétrica (VCF) de 4, aumentando la concentración de lactosa y otros nutrientes. Se realizaron fermentaciones con lactosuero: entero (sin tratar), desproteinizado y concentrado (diluido a un VCF de 1 para la fermentación), para poder evaluar el efecto del grado de procesamiento en el rendimiento del bioproceso. Las fermentaciones con lactosa de grado reactivo se realizaron como referencia. Todos los medios evaluados presentaron un consumo completo de lactosa, con rendimientos de producto/sustrato (Y ) entre 0,77 ± 0,03 g/g y 0,92 ± 0,03 g/g para los medios con lactosuero, y 0,88 ± 0,04 g/g para el medio de referencia. En general, se observó que las fermentaciones con lactosuero alcanzaron una mayor productividad (entre 1,25 ± 0,21 y 1,65 ± 0,35 g/L/h) en comparación con 0,95 ± 0,35 g/L/h para el medio de referencia. El análisis estadístico, realizado mediante la prueba de Tukey, muestra que las etapas de procesamiento no afectan significativamente la conversión de lactosuero a lactato.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Na Colômbia, o soro de leite tem um grande potencial para produzir ácido lático e seus derivados por meio de fermentação. Além disso, poderia contribuir para o desenvolvimento de uma indústria emergente que aproveita os subprodutos da indústria de laticínios e atende a um nicho de mercado que hoje depende principalmente de importações. Neste trabalho de pesquisa, foi estudado um esquema de valorização do soro de leite ácido (resultado da produção de queijos hilados), baseado em etapas de desproteinização, clarificação e concentração, para seu uso na fermentação lática. Os resultados obtidos neste estudo mostram uma redução de 40 % da proteína (recuperada para outros usos), enquanto o soro concentrado foi obtido com um Fator de Concentração Volumétrica (VCF) de 4, aumentando a concentração de lactose e outros nutrientes. Foram realizadas fermentações com soro: integral (não tratado), desproteinizado e concentrado/diluído, todos com VCF de 1, para avaliar o efeito do grau de processamento no desempenho do bioprocesso. As fermentações com lactose de grau reagente foram feitas como referência. Todos os meios avaliados apresentaram consumo completo de lactose, com rendimentos de produto/substrato (Yp/s) entre 0,77 ± 0,03 g/g e 0,92 ± 0,03 g/g para os meios com soro de leite, e 0,88 ± 0,04 g/g para o meio de referência. Em geral, foi observado que as fermentações com soro de leite atingiram maior produtividade (entre 1,25 ± 0,21 e 1,65 ± 0,35 g/L/h) em comparação com 0,95 ± 0,35 g/L/h para o meio de referência. Além disso, verificou-se que as etapas de processamento não afetaram significativamente a conversão do soro de leite em lactato. A análise estatística, realizada por meio do teste de Tukey, mostra que as etapas de processamento não afetam significativamente a conversão de soro de leite em lactato.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[By-product]]></kwd>
<kwd lng="en"><![CDATA[Dairy industry]]></kwd>
<kwd lng="en"><![CDATA[Lactic acid]]></kwd>
<kwd lng="en"><![CDATA[Processing scheme]]></kwd>
<kwd lng="en"><![CDATA[Substrate]]></kwd>
<kwd lng="es"><![CDATA[Subproducto]]></kwd>
<kwd lng="es"><![CDATA[Industria láctea]]></kwd>
<kwd lng="es"><![CDATA[Ácido láctico]]></kwd>
<kwd lng="es"><![CDATA[Esquema de procesamiento]]></kwd>
<kwd lng="es"><![CDATA[Sustrato]]></kwd>
<kwd lng="pt"><![CDATA[Subproduto]]></kwd>
<kwd lng="pt"><![CDATA[Indústria láctea]]></kwd>
<kwd lng="pt"><![CDATA[Ácido lático]]></kwd>
<kwd lng="pt"><![CDATA[Esquema de processamento]]></kwd>
<kwd lng="pt"><![CDATA[Substrato]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>[1]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kötschau]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Vélez]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Echeverry]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Pulgarín]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Suescún]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Derivados lácteos: Contexto, tendencias y oportunidades del mercado de los derivados lácteos en Antioquia]]></article-title>
<source><![CDATA[Documento del Clúster de Derivados lácteos de Antioquia]]></source>
<year></year>
<publisher-name><![CDATA[Cámara de comercio de Medellín]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<label>[2]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ganju]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Gogate]]></surname>
<given-names><![CDATA[PRA.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Review on approaches for efficient recovery of whey proteins from dairy industry effluents]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2017</year>
<volume>215</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>84-96</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>[3]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gómez-Soto]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-Toro]]></surname>
<given-names><![CDATA[ÓJ.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production of galactooligosaccharides: Alternative for the use of whey. A review]]></article-title>
<source><![CDATA[Engineering and Development]]></source>
<year>2019</year>
<volume>37</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>129-57</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>[4]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bosco]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Carletto]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Marmo]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An integrated cheese whey valorization process]]></article-title>
<source><![CDATA[Chemical Engineering Transactions]]></source>
<year>2018</year>
<volume>64</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>379-84</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>[5]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ahmad]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Banat]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Taher]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A review on the lactic acid fermentation from low-cost renewable materials: Recent developments and challenges]]></article-title>
<source><![CDATA[Environmental Technology and Innovation]]></source>
<year>2020</year>
<volume>20</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>101-38</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>[6]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Miller]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Fosmer]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Rush]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Mcmullin]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Beacom]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Suominen]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Industrial Production of Lactic Acid]]></article-title>
<source><![CDATA[Reference Module in Life Sciences]]></source>
<year>2017</year>
<volume>3</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>208-17</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>[7]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De Oliveira]]></surname>
<given-names><![CDATA[RA]]></given-names>
</name>
<name>
<surname><![CDATA[Komesu]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Vaz-Rossell]]></surname>
<given-names><![CDATA[CE]]></given-names>
</name>
<name>
<surname><![CDATA[Maciel-Filho]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Challenges and opportunities in lactic acid bioprocess design - From economic to production aspects]]></article-title>
<source><![CDATA[Biochemical Engineering Journal]]></source>
<year>2018</year>
<volume>133</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>219-39</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>[8]</label><nlm-citation citation-type="">
<collab>Departamento Administrativo Nacional de Estadística (DANE)</collab>
<source><![CDATA[Encuesta Anual Manufacturera (EAM)]]></source>
<year>2002</year>
<publisher-loc><![CDATA[Bogotá, Colombia ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B9">
<label>[9]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mora-Villalobos]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Montero-Zamora]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Barboza]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Rojas-Garbanzo]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Usaga]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Redondo-Solano]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Multi-Product Lactic Acid Bacteria Fermentations: A Review]]></article-title>
<source><![CDATA[Fermentation]]></source>
<year>2020</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>23</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>[10]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Coelho]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Sass]]></surname>
<given-names><![CDATA[DC]]></given-names>
</name>
<name>
<surname><![CDATA[Avila-Neto]]></surname>
<given-names><![CDATA[PM]]></given-names>
</name>
<name>
<surname><![CDATA[Contiero]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of a new method for (L+) lactic acid purification, using ethyl ether]]></article-title>
<source><![CDATA[Biocatalysis and Agricultural Biotechnology]]></source>
<year>2020</year>
<volume>26</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>101653</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>[11]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Es]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Mousavi-Khaneghah]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Barba]]></surname>
<given-names><![CDATA[FJ]]></given-names>
</name>
<name>
<surname><![CDATA[Saraiva]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Santana]]></surname>
<given-names><![CDATA[AS]]></given-names>
</name>
<name>
<surname><![CDATA[Hashemi]]></surname>
<given-names><![CDATA[SMB.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recent advancements in lactic acid production. A review]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2018</year>
<volume>107</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>763-70</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>[12]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cheison]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Kulozik]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2017</year>
<volume>57</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>418-53</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>[13]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vázquez-Puente]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Villegas]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Mosqueda-Frías]]></surname>
<given-names><![CDATA[PB.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Precipitación de proteínas lactoséricas en función de la acidez, temperatura y tiempo, de suero producido en Comonfort, Guanajuato, México]]></article-title>
<source><![CDATA[Revista Venezolana de Ciencia y Tecnología de Alimentos]]></source>
<year>2010</year>
<volume>1</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>157-69</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>[14]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Duarte-Manchego]]></surname>
<given-names><![CDATA[PA]]></given-names>
</name>
<name>
<surname><![CDATA[González-Téllez]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
<name>
<surname><![CDATA[Muvdi-Nova]]></surname>
<given-names><![CDATA[CJ.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de las proteínas hidrolizadas del lactosuero como fuente de nitrógeno en la fermentación láctica de la lactosa]]></article-title>
<source><![CDATA[rev. ion]]></source>
<year>2019</year>
<volume>32</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>15-27</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>[15]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Muvdi-Nova]]></surname>
<given-names><![CDATA[CJ]]></given-names>
</name>
<name>
<surname><![CDATA[Mora-García]]></surname>
<given-names><![CDATA[SA]]></given-names>
</name>
<name>
<surname><![CDATA[Cáceres-Roa]]></surname>
<given-names><![CDATA[SA.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluating volume reduction of clarified acid bovine milk whey via falling film vacuum evaporation]]></article-title>
<source><![CDATA[Ciencia y Tecnología Agropecuaria (AGROSAVIA)]]></source>
<year>2021</year>
<volume>22</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B16">
<label>[16]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tanguy]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Siddique]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Beaucher]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Santellani]]></surname>
<given-names><![CDATA[AC]]></given-names>
</name>
<name>
<surname><![CDATA[Schuck]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Gaucheron]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Calcium phosphate precipitation during concentration by vacuum evaporation of milk ultrafiltrate and microfiltrate]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2016</year>
<volume>69</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>554-62</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>[17]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Petrova]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Petrov]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lactic acid fermentation of cereals and pseudocereals: Ancient nutritional biotechnologies with modern applications]]></article-title>
<source><![CDATA[Nutrients]]></source>
<year>2020</year>
<volume>12</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1118</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>[18]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sauer]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Russmayer]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Grabherr]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Peterbauer]]></surname>
<given-names><![CDATA[CK]]></given-names>
</name>
<name>
<surname><![CDATA[Marx]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The efficient clade: Lactic acid bacteria for industrial chemical production]]></article-title>
<source><![CDATA[Trends in Biotechnology]]></source>
<year>2017</year>
<volume>35</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>756-69</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>[19]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ríos-Castro]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Caracterización del proceso de obtención y separación de ácido láctico a partir de lactosuero usando tecnología de membranas]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Querétaro, México ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Autónoma de Querétaro]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<label>[20]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[CM]]></given-names>
</name>
<name>
<surname><![CDATA[Arrázola]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Villalba]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production of lactic acid from whey supplemented using Lactobacillus casei]]></article-title>
<source><![CDATA[Biotechnology in the Agricultural and Agro-industrial Sector]]></source>
<year>2013</year>
<volume>11</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>136-43</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>[21]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mccabe]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Smith]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
<name>
<surname><![CDATA[Harriott]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Unitary operations in chemical engineering]]></source>
<year>2007</year>
<edition>7 ed</edition>
<publisher-loc><![CDATA[España ]]></publisher-loc>
<publisher-name><![CDATA[McGraw-Hill Interamericana de España]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<label>[22]</label><nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official Method 990.19, Dry Matter. In: Official Methods of Analysis]]></source>
<year>2000</year>
<edition>17th</edition>
<publisher-loc><![CDATA[Gaithersburg, MD ]]></publisher-loc>
<publisher-name><![CDATA[AOAC International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>[23]</label><nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official Method 991.20, Protein. In: Official Methods of Analysis]]></source>
<year>2000</year>
<edition>17th</edition>
<publisher-loc><![CDATA[Gaithersburg, MD ]]></publisher-loc>
<publisher-name><![CDATA[AOAC International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<label>[24]</label><nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official Method 2000, Fat. In: Official Methods of Analysis]]></source>
<year>2000</year>
<edition>17th</edition>
<publisher-loc><![CDATA[Gaithersburg, MD ]]></publisher-loc>
<publisher-name><![CDATA[AOAC International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B25">
<label>[25]</label><nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official Method 923.03, Ash. In: Official Methods of Analysis]]></source>
<year>2000</year>
<edition>17th</edition>
<publisher-loc><![CDATA[Gaithersburg, MD ]]></publisher-loc>
<publisher-name><![CDATA[AOAC International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<label>[26]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nielsen]]></surname>
<given-names><![CDATA[EN]]></given-names>
</name>
<name>
<surname><![CDATA[Merkel]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Yazdi]]></surname>
<given-names><![CDATA[SR]]></given-names>
</name>
<name>
<surname><![CDATA[Ahrné]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of acid whey composition on the removal of calcium and lactate during electrodialysis]]></article-title>
<source><![CDATA[International Dairy Journal]]></source>
<year>2021</year>
<volume>117</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B27">
<label>[27]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Riera-Rodríguez]]></surname>
<given-names><![CDATA[FA]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Muro]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Whey cheese: Membrane technology to increase yields]]></article-title>
<source><![CDATA[Journal of Dairy Research]]></source>
<year>2016</year>
<volume>83</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>96-103</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>[28]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shuler]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Kargi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Bioprocess Engineering: Basic Concepts]]></source>
<year>2000</year>
<edition>2 ed</edition>
<publisher-loc><![CDATA[USA ]]></publisher-loc>
<publisher-name><![CDATA[Prentice Hall]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B29">
<label>[29]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Büyükkileci]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Harsa]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441)]]></article-title>
<source><![CDATA[Journal of Chemical Technology and Biotechnology]]></source>
<year>2004</year>
<volume>79</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1036-40</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
