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...
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 |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-06-01
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Series: | Catalysts |
Subjects: | |
Online Access: | https://www.mdpi.com/2073-4344/10/6/647 |
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