Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/55609
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Campo DC | Valor | Idioma |
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dc.contributor.author | Amorim, Cláudia | por |
dc.contributor.author | Silvério, Sara C. | por |
dc.contributor.author | Rodrigues, L. R. | por |
dc.date.accessioned | 2018-08-06T18:06:44Z | - |
dc.date.available | 2018-08-06T18:06:44Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Amorim, 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 | por |
dc.identifier.issn | 0308-8146 | por |
dc.identifier.uri | https://hdl.handle.net/1822/55609 | - |
dc.description | Supplementary data associated with this article can be found, in the online version, at https://doi.org/10.1016/j.foodchem.2018.07.080. | por |
dc.description.abstract | 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. | por |
dc.description.sponsorship | This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and under the scope of the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and the Project MultiBiorefinery – Multi purpose strategies for broadband agro forest and fisheries by products valorisation: a step forward for a truly integrated biorefinery (POCI-01-0145-FEDER-016403) the Project Lignozymes (POCI-010145-FEDER-029773) and the Project FoSynBio (POCI-01-0145FEDER-029549). The authors also acknowledge financial support from BioTecNorte (NORTE-01-0145-FEDER-000004) Project BioInd – Biotechnology and Bioengineering for improved Industrial and AgroFood processes(NORTE-07–0124-FEDER-000028) funded by the European Regional Development Fund under the scope of Norte2020 Programa Operacional Regional do Norte. CA and SCS acknowledge their grants (PD/BD/105870/2014 SFRH/BPD/88584/2012) from FCT. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147337/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876-PPCDTI/126270/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/COMPETE/126270/PT | por |
dc.relation | PD/BD/105870/2014 | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F88584%2F2012/PT | por |
dc.rights | openAccess | por |
dc.subject | Agro-residues | por |
dc.subject | Prebiotic | por |
dc.subject | Xylooligosaccharides | por |
dc.subject | Brewers spent grain | por |
dc.subject | Trichoderma | por |
dc.subject | Xxylooligosaccharides | por |
dc.title | One-step process for producing prebiotic arabino-xylooligosaccharides from Brewer's spent grain employing Trichoderma species | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.elsevier.com/locate/issn/03088146 | por |
dc.comments | CEB47818 | por |
oaire.citationStartPage | 86 | por |
oaire.citationEndPage | 94 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 270 | por |
dc.date.updated | 2018-07-21T16:44:52Z | - |
dc.identifier.eissn | 0308-8146 | por |
dc.identifier.doi | 10.1016/j.foodchem.2018.07.080 | por |
dc.identifier.pmid | 30174095 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Chemistry | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_47818_1.pdf | 1,28 MB | Adobe PDF | Ver/Abrir |