Production of fructo-oligosaccharides from molasses by Aureobasidium pullulans cells

Shin, H.T.; Baig, S.Y.; Lee, S.W.; Suh, Dong Sang; Kwon, Suk‐Tae; Lim, Y.B.; Lee, J.H.

doi:10.1016/j.biortech.2003.10.008

Cited by 71 publications

(50 citation statements)

References 14 publications

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“…K 2 HPO 4 is described as a microelement source for cell growth, as well as a buffering reagent. Its optimal concentration ranges between 4g L −1 (Sangeetha et al 2005a, b) and 5 g L −1 (Vandáková et al 2004;Shin et al 2004a;Lim et al 2005b). Mg 2+ affects the permeability of the cell wall for A. pullulans (Vandáková et al 2004), and its optimal concentration varies from 0.3 g L −1 (Sangeetha et al 2005a, b) to 2 g L −1 (Balasubramaniem et al 2001).…”

Section: Fos Production By Smfmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

140

108

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Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components. Recently, a great interest in dietary modulation of the human gut has been registered. Prebiotics, such as fructooligosaccharides (FOS), play a key role in the improvement of gut microbiota balance and in individual health. FOS are generally used as components of functional foods, are generally regarded as safe (generally recognized as safe status-from the Food and Drug Administration, USA), and worth about 150€ per kilogram. Due to their nutrition-and health-relevant properties, such as moderate sweetness, low carcinogenicity, low calorimetric value, and low glycemic index, FOS have been increasingly used by the food industry. Conventionally, FOS are produced through a two-stage process that requires an enzyme production and purification step in order to proceed with the chemical reaction itself. Several studies have been conducted on the production of FOS, aiming its optimization toward the development of more efficient production processes and their potential as food ingredients. The improvement of FOS yield and productivity can be achieved by the use of different fermentative methods and different microbial sources of FOSproducing enzymes and the optimization of nutritional and culture parameter; therefore, this review focuses on the latest progresses in FOS research such as its production, functional properties, and market data.

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Section: Fos Production By Smfmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

140

108

View full text Add to dashboard Cite

show abstract

“…of sugar molasses as sucrose equivalent at 55°C and pH 5.5, after 24 hour sof fermentation by A. pullulans cells (Shin et al, 2004). Interestingly, sugar syrup and molasses from beet were tested as low-cost substrates for the enzymatic synthesis of FOS.…”

Section: Resultsmentioning

confidence: 99%

<b>Utilization of low-cost substrates for the production of nystose by <i>Bacillus subtilis</i> natto cct 7712

et al. 2016

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ABSTRACT. Current analysis describes the capacity of Bacillus subtilis natto CCT 7712 to produce high amounts of nystose by low-cost substrates available in Brazil, such as commercial sucrose, sugarcane molasses and sugarcane juice. Optimization resulted in a maximum production of 179.77 g L nystose, respectively. High nystose production in a medium with sugarcane derivatives suggests submerged fermentation with Bacillus subtillis natto CT 7712 as a promising strategy to produce nystose at industrial level. de nistose, respectivamente. A produção elevada de nistose obtida em meio contendo derivados da cana-de-açúcar sugere a fermentação submersa utilizando o Bacillus subtilis natto CT 7712 como uma estratégia promissora para sintetizar nistose para uso industrial. Palavras-chave:Bacillus subtilis nattoCT 7712, sacarose comercial, nistose, caldo de cana, melaço de cana.

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“…There are several reports of by-products used to produce the enzyme either by Solid State Fermentation (SANGeeTHA; rAMeSH; PrAPULLA, 2004b; or submerged fermentation (DorTA et al, 2006) and to produce the oligosaccharides themselves (GHAZI et al, 2006;SHIN et al, 2004). The production of enzymes in residue media could be more feasible at the industrial level than NDo production in these media because, in the latter case, more elaborate downstream processes are required, increasing purification costs.…”

Section: Galactooligosaccharides (Gos)mentioning

confidence: 99%

“…The higher FoS yields reported are around 50-60% w/w (PArK; PrAPULLA, 2004a;CrUZ et al, 1998). Shin et al (2004) evaluated the growth of three different strains of Aureobasidium pullulans in batch cultures to compare their abilities to produce FoS. Using A. pullulans cells cultivated at 55 °C and pH 5.5, 166 g.L -1 of FoS was produced after 24 hours from 360 g.L -1 sugar molasses (sucrose equivalent).…”

Section: Fructooligosaccharides (Fos)mentioning

confidence: 99%

“…Thus, in addition to their use in enzyme production, these residues may also be suitable in the direct production of oligosaccharides by microorganisms (GHAZI et al, 2006;SHIN et al, 2004). Sugar syrup and molasses from beet processing, containing 620 and 570 mg.mL -1 sucrose, respectively, were assayed as low-cost and available substrates for the enzymatic synthesis of FoS.…”

Section: Fructooligosaccharides (Fos)mentioning

confidence: 99%

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Biotechnological production of bioflavors and functional sugars

Bicas¹,

Silva²,

Dionísio³

et al. 2010

Ciênc. Tecnol. Aliment.

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Production of fructo-oligosaccharides from molasses by Aureobasidium pullulans cells

Cited by 71 publications

References 14 publications

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

<b>Utilization of low-cost substrates for the production of nystose by <i>Bacillus subtilis</i> natto cct 7712

Biotechnological production of bioflavors and functional sugars

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