Intensification of Fructosyltransferases and Fructo-Oligosaccharides Production in Solid State Fermentation by Aspergillus awamori GHRTS

Abstract

The present work was aimed to investigate the impact of the solid substrates mixture on Fructosyltransferases (FTase) and Fructo-oligosaccharides (FOS) production. An augmented simplex lattice design was used to optimize a three component mixture for FTase production. Among selected substrates corn cobs has highest impact on FTase production followed by wheat bran and rice bran. All two substrates and three substrate combinations showed the highest enzyme production than their individual levels. Among the tested various models quadratic model was found to be the best suitable model to explain mixture design. Corncobs, wheat bran and rice bran in a ratio of approximately 45:29:26 is best suitable for the FTase production by isolated Aspergillus awamori GHRTS. This study signifies mixture design could be effective utilize for selection of best combination of multi substrate for improved production of high value products under solid state fermentation.

Fructosyltransferase Sources, Production, and Applications for Prebiotics Production

“…2.4.1.9) catalyses formation of FOS from sucrose; FTases obtained from microorganisms are single enzymes with both transferase and hydrolase activities [12]. Some of the fungi reported as FTase producers are the following: Aspergillus niger ATCC 20611 [13], A. niger strain AN 166 [16], Aspergillus foetidus [17], Aspergillus oryzae CFR 202 [15,[18][19][20], Aureobasidium pullulans CFR 77 [18], A. oryzae KB [21], and Aspergillus awamori GHRTS [22]. Some of these fungal strains have the capacity to produce two types of FTases ( Table 1).…”

“…Aspergillus niger YZ59 Recombinant Ftase 1020 U/ml 55°C [23] Aspergillus awamori GHRTS 6120 U/gds 30°C [22] Aspergillus oryzae CFR 202 16.5 U/ml/min 30°C [19] Aspergillus niger 107.87 U/mL 30°C [16] Table 1. Microbial FTases produced by filamentous fungi, its activity, and fermentation temperature of the maximum enzyme activity reached.…”

“…At the industrial level, FOS are mainly produced from the disaccharide sucrose by action of different microbial enzymes with transfructosylating activity such as FTase (EC 2.4.1.9) and/or β-fructofuranosidase (EC 3.2.1.26), [4]. Moreover, FOS compounds have received a generally recognized as safe status (GRAS) from the Food and Drug Administration (FDA) and has been consumed because of the several benefits of FOS to human health such as calorie-free and noncariogenic sweeteners, stimulate bifidobacteria growth, and activation of the immune system; have been claimed to contribute to the prevention of colon cancer and reduce the levels of serum cholesterol, phospholipids, and triglycerides; also promote calcium and magnesium absorption in animals and the human gut [14,19,22,40,41].…”