A two-stage process for the bioremediation of blue Stilton whey has been developed. It employs both naturally occurring thermotolerant organisms found in whey (lactic acid bacteria and yeast) and a thermophilic isolate (Bacillus sp.). Thermophilic digestion occurred only at neutral pH. Multiple substrates were consumed simultaneously under mesophilic but not thermophilic conditions.
|Number of pages||5|
|Publication status||Published - 1 Jan 2001|
- thermophilic aerobic digestion
- food wastes
- mixed populations
- treatment of whey