2023
DOI: 10.21203/rs.3.rs-2653745/v1
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Abstract: Under specific conditions, the fermentation of whey permeate (WP) by Brettanomyces claussenii can create bioproducts with high galactose concentrations and potential functionalities. The aims of this research are to optimize the fermentation of WP by B. claussenii using response surface methodology to maximize the production of ethanol and galactose, and to characterize various products obtained with this approach. For this purpose, five fermentation factors were studied to determine their impacts on ethanol a… Show more

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