ReviewFoods (Basel, Switzerland)2025
The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Co-Production of Mycoprotein, Carotenoids, and B Vitamins From Cheese Whey by Neurospora intermedia.Journal of food science · 2026Article
- Biofilm Characterization by AFM and SEM and Growth Kinetics ofMicroorganisms · 2026Article
- Feeding strategies with fresh cassava root to improve dairy cow productivity in the tropics.Tropical animal health and production · 2026Review
- Integration of whey and mycorrhizal symbiosis: a sustainable biocontrol strategy against Zucchini yellow mosaic virus in squash.Mycorrhiza · 2026Article
- Valorisation of cheese whey into single-cell protein by Lactococcus garvieae: dual waste nitrogen supplementation and uncertainty-informed process evaluation.World journal of microbiology & biotechnology · 2026Article
- Microbial and metabolic responses of maize silage to leaf blight: implications for fermentation and protein stability.BMC plant biology · 2026Article
- Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L-Threonine ThroughBiochemistry research international · 2026Review
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- Encapsulation ofGels (Basel, Switzerland) · 2025Article
- Biotechnology in Agro-Industry: Valorization of Agricultural Wastes, By-Products and Sustainable Practices.Microorganisms · 2025Review
- Whey Protein Isolate and β-Lactoglobulin-Modified Alginate Hydrogel Scaffolds Enhance Cell Proliferation for Cultivated Meat Applications.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The valorization of cheese whey, a rich by-product of the dairy industry that is rich in lactose (approx. 70%), proteins (14%), and minerals (9%), represents a promising approach for microbial fermentation. With global whey production exceeding 200 million tons annually, the high biochemical oxygen demand underlines the important need for sustainable processing alternatives. This review explores the biotechnological potential of whey as a fermentation medium by examining its chemical composition, microbial interactions, and ability to support the synthesis of valuable metabolites. Functional microorganisms such as lactic acid bacteria (
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.