Hydrolysis of lactose in whey permeate for subsequent fermentation to ethanol.
Coté
A
A
Department of Chemical Engineering, McGill University, Montreal, QC H3A 2B2.
Brown
W A
WA
Cameron
D
D
van Walsum
G P
GP
D000818:Animals; D002245:Carbon Dioxide / Q000378:metabolism / Q000493:pharmacokinetics; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000037:antagonists & inhibitors; D005690:Galactose / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D007785:Lactose / Q000378:metabolism*; D026901:Membrane Transport Proteins / Q000378:metabolism; D008894:Milk Proteins / Q000737:chemistry / Q000378:metabolism*; D013696:Temperature; D000067816:Whey Proteins
D026901:Membrane Transport Proteins; D008894:Milk Proteins; D000067816:Whey Proteins; D002245:Carbon Dioxide; D000431:Ethanol; C008046:5-hydroxymethylfurfural; C021499:lactose permease; D005662:Furaldehyde; D007785:Lactose; D005690:Galactose