A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup

A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup

We have developed a sustainable three-stage process for the revaluation of cheese whey permeate into D-tagatose, a rare sugar with functional properties used as sweetener. The experimental conditions (pH, temperature, cofactors, etc.) for each step were independently optimized. In the first step, co...

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Bibliographic Details
Main Authors: Fadia V. Cervantes, Sawssan Neifar, Zoran Merdzo, Javier Viña-Gonzalez, Lucia Fernandez-Arrojo, Antonio O. Ballesteros, Maria Fernandez-Lobato, Samir Bejar, Francisco J. Plou
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Catalysts
Subjects:
biocatalysis
glycosidases
isomerases
<i>Pichia pastoris</i>
sweeteners
rare sugars
Online Access:https://www.mdpi.com/2073-4344/10/6/647

Internet

https://www.mdpi.com/2073-4344/10/6/647

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