<b>Utilization of low-cost substrates for the production of nystose by <i>Bacillus subtilis</i> natto cct 7712

Abstract

ABSTRACT. Current analysis describes the capacity of Bacillus subtilis natto CCT 7712 to produce high amounts of nystose by low-cost substrates available in Brazil, such as commercial sucrose, sugarcane molasses and sugarcane juice. Optimization resulted in a maximum production of 179.77 g L nystose, respectively. High nystose production in a medium with sugarcane derivatives suggests submerged fermentation with Bacillus subtillis natto CT 7712 as a promising strategy to produce nystose at industrial level. de nistose, respectivamente. A produção elevada de nistose obtida em meio contendo derivados da cana-de-açúcar sugere a fermentação submersa utilizando o Bacillus subtilis natto CT 7712 como uma estratégia promissora para sintetizar nistose para uso industrial. Palavras-chave:Bacillus subtilis nattoCT 7712, sacarose comercial, nistose, caldo de cana, melaço de cana.

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

“…In this regard, using extracellular β-fructofuranosidases from different fungus, together with cultivation with Picchia pastoris increases the production of FOS DP3 (26.47%) and DP4 (57.98%) (50). Other reports describe the capacity of Bacillus subtilis natto CCT 7712 to produce high amounts of DP5 (nystose) from low-cost substrates, such as sucrose, sugarcane molasses, and sugarcane juice (35). Each type of enzyme was tested for FOS production under different conditions and the results and main particular observations are presented in (Table 1).…”

Production of fructooligosaccharides byBacillus subtilisnatto CCT7712 and their antiproliferative potential

“…The inoculum medium contained in g l −1 : sucrose 100, yeast extract 2, KH 2 PO 4 2, (NH 4 ) 2 SO 4 1 and MgSO 4 (7H 2 O) 0·5. The inoculum contained 0·2 g of cells per l. The fermentation medium was optimized by our group (Santos et al ) and contained in g l −1 : sucrose 400, yeast extract 2, KH 2 PO 4 1, (NH 4 ) 2 SO 4 3, MgSO 4 (7H 2 O) 0·6, MnSO 4 0·2 and C 6 H 14 N 2 O 7 0·25.…”