Enhanced production of fructosyltransferase and glucosyltransferase by substrate-feeding cultures of Aureobasidium pullulans

Yun, Jong Won; Kim, Dong Hyun; Song, Seunghwan

doi:10.1016/s0922-338x(97)82066-1

Cited by 23 publications

(24 citation statements)

References 17 publications

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“…Some researchers use the term β-fructofuranosidase (FFase, EC. 3.2.1.26; Nguyen et al 1999;Sheu et al 2001), whereas others designate it as fructosyltransferase (FTase, EC.2.4.1.9; Yun et al 1997;Sangeetha et al 2004;Vandáková et al 2004). The latter denomination is probably due to the fact that FTase activity was originally found from the side action in the course of FFase preparation when acting on a high concentration of sucrose (Straathof et al 1986;L'Hocine et al 2000).…”

Section: Fos Microbial Production-transfructosylation Enzymesmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

132

107

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Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components. Recently, a great interest in dietary modulation of the human gut has been registered. Prebiotics, such as fructooligosaccharides (FOS), play a key role in the improvement of gut microbiota balance and in individual health. FOS are generally used as components of functional foods, are generally regarded as safe (generally recognized as safe status-from the Food and Drug Administration, USA), and worth about 150€ per kilogram. Due to their nutrition-and health-relevant properties, such as moderate sweetness, low carcinogenicity, low calorimetric value, and low glycemic index, FOS have been increasingly used by the food industry. Conventionally, FOS are produced through a two-stage process that requires an enzyme production and purification step in order to proceed with the chemical reaction itself. Several studies have been conducted on the production of FOS, aiming its optimization toward the development of more efficient production processes and their potential as food ingredients. The improvement of FOS yield and productivity can be achieved by the use of different fermentative methods and different microbial sources of FOSproducing enzymes and the optimization of nutritional and culture parameter; therefore, this review focuses on the latest progresses in FOS research such as its production, functional properties, and market data.

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Section: Fos Microbial Production-transfructosylation Enzymesmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

132

107

View full text Add to dashboard Cite

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“…In batch fermentation, P. aurantiogriseum AUMC 5605 grow in the production medium (Yun et al, 1997) with initial pH 6.0 at 30 o C for 144 h and 200 rpm produced a maximum activity of about 72 U/mL. De Meo's fractional factorial design is a valuable tool for rapid evaluation of the effects of different media constituents.…”

Section: Resultsmentioning

confidence: 99%

“…Agitation has been shown to influence enzyme production in many organisms. Agitation of medium was found to be effective for fructosyltransferase production by A. pullulans (Yun et al, 1997). Investigation the relationship between the morphology and rheology properties of P. citrinum to improve neo-fructosyltransferase in a 2.5 L bioreactor was also studied Fig.…”

Section: Resultsmentioning

confidence: 99%

“…A vegetative growth medium was used to prepare the inoculums for the enzyme production experiments. This medium contained (g/L): Yeast extract, 10; K 2 HPO 4 , 5.0; NaNO 3 , 10.0; MgSO 4 ·7H 2 O, 0.5 and sucrose 100; distilled water 1 L (Yun et al, 1997). The pH was adjusted to 6.5 before sterilization.…”

Section: Methodsmentioning

confidence: 99%

“…Production medium and batch cultivation. Unless otherwise stated, batch fermentation was conducted in 250 mL Erlenmeyer flasks containing 50 mL of production medium (Yun et al, 1997) (g/L): sucrose, 200; yeast, 10.0; K 2 HPO 4 , 5.0; MgSO 4 ·7H 2 O, 0.5; (NH 4 ) 2 SO 4 , 1.0; KCl, 0.5. The pH of the medium was adjusted to 6.0 before autoclaving at 121 o C for 20 min.…”

Section: Methodsmentioning

confidence: 99%

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Optimization of Medium Composition and Cultivation Parameters for Fructosyltransferase Production by Penicillium aurantiogriseum AUMC 5605

Farid

Kamel

Elsayed

et al. 2015

JABC

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Fructooligosaccharides have been mainly produced by microbial fructosyltransferases (FTase) enzymes. The present work focuses on the optimization of medium composition and cultivation parameters affecting FTase produced by Penicillium aurantiogriseum AUMC 5605 in shake flask cultivation. FTase production was optimized in two steps using DeMeo's fractional factorial design. A 1.46-fold increase in FTase production (105.4 U/mL) was achieved using the optimized culture medium consisting of (g/L): sucrose, 600; yeast extract, 10; K 2 HPO 4 , 5; MgSO 4 ·7H 2 O, 0.5; (NH 4 ) 2 SO 4 , 1.0 and KCl, 0.5. The obtained results showed that the maximum FTase enzyme activity was produced at initial cultivation pH values ranging from 6.0-6.5, at agitation speed of 200 rpm and using vegetative fungal cells as inoculum. Moreover, results showed that optimization of medium composition and some cultivation parameters resulted in an increase of about 93.7% in the enzyme activity than the nonoptimized cultivation conditions after 96 h of cultivation. Additionally, maximum production and specific production rates recorded 2340 U/L/h and 102 U/L/h/g cells, respectively.

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Production of fructooligosaccharides by β‐fructofuranosidase from Aspergillus sp 27H

Fernandez

Maresma

Juárez

et al. 2004

J of Chemical Tech & Biotech

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β-fructofuranosidase (EC 3.2.1.26) from Aspergillus sp 27H isolated from soil was investigated for production of fructooligosaccharides (FOS) using whole cells. It possesses hydrolytic and transfructosylating activities that can be altered by modifying the reaction conditions. The optimal conditions for the transfructosylating activity occur in the pH range 5.5-6.0 and at 60• C, while hydrolytic activity was highest at pH 4.0 and 55• C. At low sucrose concentration (10 g dm −3 ) there was rapid conversion of sucrose to glucose and fructose and very low concentrations of FOS were obtained. However, at sucrose concentrations higher than 216 g dm −3 the concentrations of hydrolysis products were reduced. Under the following conditions: pH 5.5, temperature 40• C, sucrose concentration 615 g dmand enzyme concentration 20β-fructofuranosidase units g −1 of sucrose, the FOS concentration reached a maximum value of 376 g dm −3 (234 g dm −3 1-kestose and 142 g dm −3 nystose) and the proportion of FOS in the solids in the reaction mixture was 600-620 g kg −1 at 6 h. These results suggest that β-fructofuranosidase from Aspergillus sp 27H could be an appropriate enzyme for the commercial production of FOS.

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Enhanced production of fructosyltransferase and glucosyltransferase by substrate-feeding cultures of Aureobasidium pullulans

Cited by 23 publications

References 17 publications

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Optimization of Medium Composition and Cultivation Parameters for Fructosyltransferase Production by Penicillium aurantiogriseum AUMC 5605

Production of fructooligosaccharides by β‐fructofuranosidase from Aspergillus sp 27H

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