| abstract |
The present invention relates to a process for reducing and/or avoiding an increase in lactic acid levels in a fermentation product production process, such as especially ethanol production, characterized in that a lytic polysaccharide monooxygenase (LPMO) or a enzyme composition comprising an LPMO is added before or during saccharification and/or fermentation, or before or during propagation, to reduce and/or prevent an increase in lactic acid levels. |