Hydrolysis of flatulence-causing galacto-oligosaccharides by agarose-entrapped Aspergillus oryzae cells

Khare, Sunil Kumar; Jha, Krishna; Gandhi, A. P.; Gupta, Manju

doi:10.1016/0308-8146(94)90043-4

Cited by 10 publications

(9 citation statements)

References 9 publications

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“…In these media, glucose was replaced either by raffinose, melibiose, or sucrose of various concentrations. Inoculum preparation was carried out in 0.5 dm 3 Erlenmeyer flasks containing 0.1 dm 3 of medium. However, production tests were carried out in 0.125 dm 3 Erlenmeyer flasks containing 0.025 dm 3 of the medium in a rotary shaker (Lab-Line Instrument Inc, Illinois, USA) at 160 rpm and 33…”

Section: Media Used Growth and Production Conditionsmentioning

confidence: 99%

“…1 The latter enzyme is important in many applications such as the hydrolysis of raffinose, which inhibits the crystallization of beet sugars. 2 In addition, it is also used in the hydrolysis of raffinose and stachyose present in various soya products 3,4 and chickpea flour, 5 as these sugars cause intestinal discomfort and flatulence. 6 Various strains of S cerevisiae differ in their ability to utilize carbohydrates due to their extensive genotype variability.…”

Section: Introductionmentioning

confidence: 99%

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Utilization of raffinose and melibiose by a mutant of Saccharomyces cerevisiae

Atiyeh¹

2003

J of Chemical Tech & Biotech

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The mutant Saccharomyces cerevisiae ATCC 36858 was used in the production of ethanol and/or fructose from synthetic media in batch processes with raffinose, melibiose or sucrose. The mutant was able to hydrolyze all the sugars used and to selectively ferment glucose and galactose to ethanol while fructose accumulated in the fermentation medium. The fructose yield was above 89% of the theoretical value in the media with either raffinose or sucrose, when initial concentrations were between 131.5 g dm −3and 242.0 g dm −3 . The ethanol yields were 82% and 77% of the theoretical values in the media with melibiose and sucrose, respectively, and about 72% of the theoretical value when raffinose was used. The fructose fraction in the carbohydrate content of the produced syrups was more than 96% when raffinose concentration was below 189.1 g dm −3 . However, even at a sucrose concentration of 187.9 g dm −3 , the produced syrup contained 100% fructose. Some oligosaccharides were also produced in all tested media. The produced oligosaccharides were consumed by the end of the fermentation process. These findings can be useful in the production of ethanol and high fructose syrups using raw materials based on sucrose and raffinose such as molasses.

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Section: Media Used Growth and Production Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Utilization of raffinose and melibiose by a mutant of Saccharomyces cerevisiae

Atiyeh¹

2003

J of Chemical Tech & Biotech

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“…Khare et al (1994) have successfully demonstrated the removal of significant amount of oligosaccharides by Aspergillus oryzae (A. oryzae) cells entrapped in agarose. Their result indicates a possibility of using whole cells for pre-treatment of soymilk to overcome the physiological problems of flatulence.…”

Section: Introductionmentioning

confidence: 99%

“…Several groups have developed enzymatic processes using a-galactosidase from plant (Shivanna & Ramakrishna, 1985), bacterial (Cruz, Batistela, & Wosiacki, 1981) and fungal sources (Khare, Jha, & Gandhi, 1994;Prashanth & Mulimani, 2005;Sugimoto & Van Buren, 1970) for the hydrolysis of galacto-oligosaccharides of raffinose family. Khare et al (1994) have successfully demonstrated the removal of significant amount of oligosaccharides by Aspergillus oryzae (A. oryzae) cells entrapped in agarose.…”

Section: Introductionmentioning

confidence: 99%

Continuous hydrolysis of raffinose family oligosaccharides in soymilk by fluidized bed reactor

Kumar

Mulimani

2010

LWT - Food Science and Technology

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“…However, the beany flavor due to the presence of aldehydes and alcohols and flatulence caused by indigestible oligosaccharides limit the widespread consumption of soymilk (Blagden andGilliland, 2005, Yang andZhang, 2009). Soy-based foods are promising supplements to overcome existing proteincalorie-malnutrition problems (Khare et al, 1994). However, its consumption may lead to digestive problems associated with the presence of raffinose and stachyose.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Sensory Properties Carrot (Daucus carrota) Soyghurt

Susiloningsih

Sarofa

Sholihah

2016

MATEC Web of Conferences

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Carrot (Dascus carota L.) is one of the more commonly used vegetables of human nutrition. It is rich in beta carotene, ascorbic acid, tocopherol and classified as vitaminized food. Combination of carrot juice and yoghurt produce a nutritionally balanced food. The aim of this study is to determine the best combination of carrot juice concentration and was fermentation duration. soyghurt was prepared in the laboratory scale production from soymilk and carrot juice was fermented with Streptococcus thermophillus and Lactobacillus bulgaris. Carrot soyghurt was prepared by blending soymilk with 10, 15 and 20% carrot juice before fermentation 14, 16 and 18 hours. The carrot soyghurt produced from 15% carrot juice and 16 hours fermentation were accepted of panelists, having 140 of taste score, 104 of flavour score, 118 of color score and 94.5 of viscocity, 6.52% of protein content, 1.51% of fat content and 52.49% of activity antioxidant.

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Hydrolysis of flatulence-causing galacto-oligosaccharides by agarose-entrapped Aspergillus oryzae cells

Cited by 10 publications

References 9 publications

Utilization of raffinose and melibiose by a mutant of Saccharomyces cerevisiae

Utilization of raffinose and melibiose by a mutant of Saccharomyces cerevisiae

Continuous hydrolysis of raffinose family oligosaccharides in soymilk by fluidized bed reactor

Antioxidant Activity and Sensory Properties Carrot (Daucus carrota) Soyghurt

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