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

This work was supported by grants from the Spanish Ministry of Economy and Competitiveness (Grants BIO2016-76601-C3-1-R and C3-2-R) and Fundacion Ramon Areces (XIX Call of Research Grants in Life and Material Sciences). We thank Fundacion Ramon Areces for an institutional grant to the Center of Molecular Biology Severo Ochoa. F.V. Cervantes thanks CONACYT (Mexico) for her Ph.D. fellowship (Ref. 440242).