Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891824 | LWT - Food Science and Technology | 2018 | 28 Pages |
Abstract
A great demand for prebiotics is driving the search for new sources of fructo-oligosaccharides (FOS) producers and for FOS with differentiated functionalities. In the present work, FOS production by a new isolated strain of Aspergillus ibericus was evaluated. The temperature of fermentation and initial pH were optimized in shaken flask to yield a maximal FOS production, through a central composite experimental design. FOS were produced in a one-step bioprocess using the whole cells of the microorganism. The model (R2 = 0.918) predicted a yield of 0.56, experimentally 0.53 ± 0.03 gFOS.ginitial sucroseâ1 was obtained (37.0 °C and a pH of 6.2). A yield of 0.64 ± 0.02 gFOS.ginitial sucroseâ1 was obtained in the bioreactor, at 38 h, with a content of 118 ± 4 g.Lâ1 in FOS and a purity of 56 ± 3%. The chemical structure of the FOS produced by A. ibericus was determined by HPLC and NMR. FOS were identified as 1-kestose, nystose, and 1F-fructofuranosylnystose. In conclusion, A. ibericus was found to be a good alternative FOS producer.
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Authors
C. Nobre, E.G. Alves Filho, F.A.N. Fernandes, E.S. Brito, S. Rodrigues, J.A. Teixeira, L.R. Rodrigues,