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|Title:||One-step fructo-oligosaccharides production and purification|
Gonçalves, D. A.
Teixeira, J. A.
Rodrigues, L. R.
Saccharomyces cerevisiae, one-step fermentation
|Citation:||Nobre, Clarisse; Gonçalves, D. A.; Teixeira, José A.; Rodrigues, Lígia R., One-step fructo-oligosaccharides production and purification. Microbiotec'17 - Congress of Microbiology and Biotechnology 2017. Porto, Portugal, Dec 7-9, 72-72, 2017.|
|Abstract(s):||Background Growing consumer awareness on high nutritional value ingredients and their impact in health has been raising the interest in functional food including prebiotics. Fructo-oligosaccharides (FOS) are prebiotic sugars that have been industrially produced via fermentation, by several microorganism enzymes, in two-step bioprocess. Due to enzyme activity inhibition by the high amount of glucose released during fermentation, the maximum theoretical yield obtained ranges between 55 to 60% of sucrose converted into FOS, with less than 60% of pure FOS . To obtain high-content FOS we explored the use of a co-culture of Aspergillus ibericus MUM 0.349 as FOS producer strain, with Saccharomyces cerevisiae YIL162W (a yeast with the gene responsible for sucrose hydrolysis disrupted) as small saccharides removal. [...]|
|Description:||Microbiotec'17 - Congress of Microbiology and Biotechnology 2017|
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