Utilize este identificador para referenciar este registo: http://hdl.handle.net/1822/55609

TítuloOne-step process for producing prebiotic arabino-xylooligosaccharides from Brewer's spent grain employing Trichoderma species
Autor(es)Amorim, Cláudia
Silvério, Sara C.
Rodrigues, L. R.
Brewers spent grain
RevistaFood Chemistry
CitaçãoAmorim, Cláudia; Silvério, Sara C.; Rodrigues, Lígia R., One-step process for producing prebiotic arabino-xylooligosaccharides from Brewer's spent grain employing Trichoderma species. Food Chemistry, 270, 86-94, 2019
Resumo(s)Xylooligosaccharides (XOS) are prebiotic nutraceuticals that can be sourced from lignocellulosic biomass, such as agro-residues. This study reports for the first time an optimization study of XOS production from agro-residues by direct fermentation using two Trichoderma species. A total of 13 residues were evaluated as potential substrates for single-step production. The best results were found for Trichoderma reesei using brewers spent grain (BSG) as substrate. Under optimal conditions (3 days, pH 7.0, 30°C and 20 g/L of BSG), a production yield of 38.3 ± 1.8 mg/g (xylose equivalents/g of BSG) was achieved. The obtained oligosaccharides were identified as arabino-xylooligosacharides (AXOS) with degree of polymerization from 2 to 5. One-step fermentation proved to be a promising strategy for AXOS production from BSG, presenting a performance comparable with the use of commercial enzymes. This study provides new insights towards the bioprocess integration, enabling further developments of low-cost bioprocesses for the production of these valuable compounds.
DescriçãoSupplementary data associated with this article can be found, in the online version, at https://doi.org/10.1016/j.foodchem.2018.07.080.
Versão da editorahttp://www.elsevier.com/locate/issn/03088146
Arbitragem científicayes
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
document_47818_1.pdf1,28 MBAdobe PDFVer/Abrir

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu Currículo DeGóis