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Whey is generated during cheese manufacturing, and permeate whey is obtained after whey deproteinization. Both effluents contain lactose, which can cause environmental issues if they are released into the environment. The aim of the present study was the valorization of lactose contained in whey and permeate whey via fermentation into 2,3‐butanediol (2,3‐BD) with genetically modified strain of Escherichia coli...
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