Konstantinos Koutoulis

1. IntroductionWhey is the valuable by-product of the cheesemaking process resulting after the production of cheese, whey cheese or casein from milk. It represents 90% of the volume and 50% of the solids of milk and it is characterized by its high concentrations of water, lactose and sodium [1,2].Whey disposal is problematic, due to its high organic matter content and resultant high biological oxy ...

1. IntroductionEscherichia coli is a Gram-negative bacterium that typically inhabits the intestine of vertebrates and is considered a usual member of the digestive flora in animals. However, under favorable circumstances, it may acquire genes associated with pathogenicity/virulence and cause clinical disease in most domestic farmed species. Colibacillosis is a systemic fatal disease, which occurs ...

Infectious bronchitis (IB) was described in the USA for the first time as a respiratory disease of chickens. Its aetiological agent was isolated in 1936 and then identified as a Gammacoronavirus, namely infectious bronchitis virus (IBV) (Cook et al. 2012). Being a single-stranded RNA virus, IBV is highly susceptible to spontaneous mutation and genetic recombination, meaning that a large number of ...