Figure 1From: Production of aroma compounds from whey using Wickerhamomyces pijperi Time courses of growth, sugar and lactate consumption and ethanol production. W. pijperi YIT 12779 was cultured at (a) 15°C, (b) 20°C, (c) 25°C and (d) 30°C in the whey-g. Growth (black triangles), glucose (white circles), galactose (black squares), lactose (black circles), lactate (white squares) and ethanol (white triangles).Back to article page