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Dynamic change of pH in acidogenic fermentation of cheese whey towards polyhydroxyalkanoates production: Impact on performance and microbial population

BiomanufacturingEngineeringFood FermentationIn Vitro FermentationDynamic ChangeAcidogenic FermentationLactic Acid BacteriaBiotechnologyBiochemical EngineeringCheese Whey TowardsMetabolic EngineeringFood BioprocessingMicrobiologyHealth Sciences