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TitleOne-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides
Author(s)Nobre, Clarisse
Gonçalves, D. A.
Teixeira, J. A.
Rodrigues, L. R.
Integrated process
One-step fermentation
Aspergillus ibericus
Saccharomyces cerevisiae
Issue dateDec-2018
JournalCarbohydrate Polymers
CitationNobre, Clarisse; Gonçalves, D. A.; Teixeira, José A.; Rodrigues, Lígia R., One-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides. Carbohydrate Polymers, 201, 31-38, 2018
Abstract(s)An integrated process enabling the simultaneous production and purification of fructo-oligosaccharides (FOS) was explored. A co-culture fermentation with Aspergillus ibericus (used as FOS producer strain) and Saccharomyces cerevisiae YIL162W (for small saccharides removal) was optimized. Inoculation conditions of S. cerevisiae, fermentative broth composition, temperature and pH were optimized by experimental design. Yeast extract concentration and temperature were the most significant variables affecting FOS purity. Co-culture fermentations with simultaneously inoculation of the strains, run under 30°C, initial pH 6.0 and 17gL1 yeast extract led to FOS mixtures with 97.4±0.2% (w/w) purity. The fermentations conducted in bioreactor, at a 0.8 vvm aeration rate, yielded 0.70±0.00gFOS.ginitial GF1 at 45h fermentation, with a FOS content of 133.7±0.1gL1. A purity of FOS up to 93.8±0.7% (w/w) was achieved. The one-step fermentation proved to be efficient, economical and fast.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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