Class information for:
Level 1: KLUYVEROMYCES MARXIANUS//CHEESE WHEY POWDER CWP//THERMOTOLERANT YEAST

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
18498 484 26.7 51%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
331 17339 CLOSTRIDIUM ACETOBUTYLICUM//1 3 PROPANEDIOL//XYLOSE REDUCTASE

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 KLUYVEROMYCES MARXIANUS Author keyword 14 20% 13% 64
2 CHEESE WHEY POWDER CWP Author keyword 11 78% 1% 7
3 THERMOTOLERANT YEAST Author keyword 7 33% 4% 17
4 KLUYVEROMYCES FRAGILIS Author keyword 5 33% 3% 13
5 CHEESE WHEY Author keyword 5 13% 8% 38
6 AQUATIC YEAST Author keyword 4 75% 1% 3
7 LACTOSE FERMENTATION Author keyword 4 46% 1% 6
8 BATCH FERMENTER Author keyword 3 42% 1% 5
9 HYDROSPHERES Author keyword 2 67% 0% 2
10 CHEESE WHEY POWDER Author keyword 2 50% 1% 3

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 KLUYVEROMYCES MARXIANUS 14 20% 13% 64 Search KLUYVEROMYCES+MARXIANUS Search KLUYVEROMYCES+MARXIANUS
2 CHEESE WHEY POWDER CWP 11 78% 1% 7 Search CHEESE+WHEY+POWDER+CWP Search CHEESE+WHEY+POWDER+CWP
3 THERMOTOLERANT YEAST 7 33% 4% 17 Search THERMOTOLERANT+YEAST Search THERMOTOLERANT+YEAST
4 KLUYVEROMYCES FRAGILIS 5 33% 3% 13 Search KLUYVEROMYCES+FRAGILIS Search KLUYVEROMYCES+FRAGILIS
5 CHEESE WHEY 5 13% 8% 38 Search CHEESE+WHEY Search CHEESE+WHEY
6 AQUATIC YEAST 4 75% 1% 3 Search AQUATIC+YEAST Search AQUATIC+YEAST
7 LACTOSE FERMENTATION 4 46% 1% 6 Search LACTOSE+FERMENTATION Search LACTOSE+FERMENTATION
8 BATCH FERMENTER 3 42% 1% 5 Search BATCH+FERMENTER Search BATCH+FERMENTER
9 HYDROSPHERES 2 67% 0% 2 Search HYDROSPHERES Search HYDROSPHERES
10 CHEESE WHEY POWDER 2 50% 1% 3 Search CHEESE+WHEY+POWDER Search CHEESE+WHEY+POWDER

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 KLUYVEROMYCES MARXIANUS IMB3 17 54% 5% 22
2 THERMOTOLERANT STRAIN 17 100% 2% 8
3 LACTOSE CONTAINING MEDIA 11 100% 1% 6
4 CHEESE WHEY 8 13% 12% 58
5 POWDER SOLUTION 7 64% 1% 7
6 CWP 6 47% 2% 9
7 KLUYVEROMYCES FRAGILIS 6 23% 4% 21
8 THERMOTOLERANT 5 20% 5% 22
9 CRUDE SWEET WHEY 4 75% 1% 3
10 THERMOTOLERANT FLOCCULATING YEAST 4 75% 1% 3

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey 2010 69 124 50%
High-temperature fermentation: how can processes for ethanol production at high temperatures become superior to the traditional process using mesophilic yeast? 2010 60 39 36%
The yeast Kluyveromyces marxianus and its biotechnological potential 2008 111 208 25%
Ethanol production at elevated temperatures and alcohol concentrations: Part I - Yeasts in general 1998 98 107 30%
Perspectives for the biotechnological production of ethyl acetate by yeasts 2014 4 100 26%
The biotechnological utilization of cheese whey: A review 1996 201 87 20%
Consolidated bioprocessing and simultaneous saccharification and fermentation of lignocellulose to ethanol with thermotolerant yeast strains 2012 16 79 20%
Ethanol production at elevated temperatures and alcohol concentrations: Part II - Use of Kluyveromyces marxianus IMB3 1998 30 77 44%
Production of bioingredients from Kluyveromyces marxianus grown on whey: An alternative 1998 48 65 25%
Biotechnological approaches for the value addition of whey 2012 8 184 18%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 PL BIOL CHEM SCI 2 14% 2.3% 11
2 CHIM BIOL MOLEC CELLULAIRE 1 50% 0.2% 1
3 MICROBIOL PHYSIOL PL 1 50% 0.2% 1
4 ENGN MODELING 1 13% 0.8% 4
5 CIENCAS QUIM 0 33% 0.2% 1
6 ENVIRONM PL BIOTECHNOL 0 33% 0.2% 1
7 MICROBIOLOGIA 0 33% 0.2% 1
8 TECNOL ALIMENTOS FERMENTAC IND 0 33% 0.2% 1
9 TURIN GRP 0 33% 0.2% 1
10 TRANSPORT PHENOMENA BIOTECHNOL 0 18% 0.4% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000217258 LACTOSE HYDROLYSIS//BETA GALACTOSIDASE//TRANSGALACTOSYLATION
2 0.0000205238 DOMESTIC WASTEWATER SLUDGE//LIQUID STATE BIOCONVERSION//SINGLE CELL PROTEIN
3 0.0000193783 LACTOSE RECOVERY//SONOCRYSTALLIZATION//SONOCRYSTALLISATION
4 0.0000175787 VERY HIGH GRAVITY FERMENTATION//ETHANOL TOLERANCE//STUCK FERMENTATION
5 0.0000155392 FOOD BIOTECHNOL GRP//YEAST IMMOBILIZATION//IMMOBILIZED CELLS
6 0.0000149389 KEFIR//KEFIR GRAINS//KEFIRAN
7 0.0000140069 GENOME SHUFFLING//VITICULTURE WINE//BIOCHEM PHARMACEUT ENGN
8 0.0000113363 KINETICS OF SEPHAROSE STAPHYLOCOCCAL NUCLEASE//SEPHAROSE STAPHYLOCOCCAL NUCLEASE//ELECTROCHEMICAL CELL SENSOR
9 0.0000098010 ALCOHOL ACETYLTRANSFERASE//INTERFACE BIOREACTOR//2 PHENYLETHANOL
10 0.0000088421 GLUCOSE REPRESSION//CATABOLITE INACTIVATION//MIG1