Production of fructooligosaccharides and β-fructofuranosidase by batch and repeated batch fermentation with immobilized cells of Penicillium expansum

Mussatto, Solange I.; Prata, Margarida Barros; Rodrigues, L. R.; Teixeira, J. A.

doi:10.1007/s00217-012-1728-5

Cited by 28 publications

(18 citation statements)

References 30 publications

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“…1. The levels of immobilized and free cells in the medium, found in the present work, for polyurethane foam (S2), are similar to those obtained by Mussatto et al [33] while using A. japonicus, namely, 1.98 g imob .g carrier −1 g imob •g carrier −1 and 0.61 gL −1 , respectively. Vegetal fibre scourer and polyurethane foam also obtained the greatest values for cells immobilization, as well pumice stone obtained the lowest ones in another work conducted by the same author [23].…”

Section: Screening Of Carriers For Aureobasidium Pullulans Immobilizasupporting

confidence: 91%

Screening and selection of potential carriers to immobilize Aureobasidium pullulans cells for fructo-oligosaccharides production

Castro

Nobre

Duprez

et al. 2017

Biochemical Engineering Journal

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Fructo-oligosaccharides (FOS) are non-digestible sweeteners with improved functional and technological properties for food and pharmaceutical industry applications. The immobilization of FOS-producing microorganism's whole cells can be used to improve the production of FOS and so, an accurate choice of the carrier is of crucial importance. Here we present a screening and selection of carriers for immobilization of Aureobasidium pullulans cells with potential for yielding high FOS production. Synthetic, agro-industrial by-products and mineral materials were tested and selected regarding their ability to immobilize cells, as well as their potential to produce FOS, through shaken-flask fermentations. Increased amounts of immobilized cells were found for carriers with higher porosity observed at the microscope, higher water absorption index (WAI) and lower critical humidity point (CHP). Reticulated polyurethane foam was one of the most efficient synthetic carriers immobilizing cells (over 75% (w/w) of the total cells were immobilized). Also, high FOS production was obtained: FOS concentration, purity and yield increased in 15, 8 and 12% (w/w), respectively, as compared to free cells conditions. Although walnut shell had a much lower immobilization efficiency, the high amount of cells grown while using this carrier led to a highest increment of FOS concentration, purity and yield, namely, 27, 10 and 25% (w/w). Cells immobilization with the selected carriers holds great promise for FOS production on a larger scale.

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Section: Screening Of Carriers For Aureobasidium Pullulans Immobilizasupporting

confidence: 91%

Screening and selection of potential carriers to immobilize Aureobasidium pullulans cells for fructo-oligosaccharides production

Castro

Nobre

Duprez

et al. 2017

Biochemical Engineering Journal

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“…Coffee silverskin was found to be the one that provided the higher production yield and FFase activity, reaching 70.0 % (g FOS /g sucrose ) after 16 h of reaction. These authors conducted a similar study with Penicillum expansum in which the use of low-cost materials including synthetic fiber, polyurethane foam, stainless steel sponge, loofah sponge, and cork oak were tested as carriers for fungus immobilization (Mussatto et al 2012). Additionally, production of FOS and FFase by repeated batch fermentation of P. expansum immobilized on synthetic fiber was studied.…”

Section: Fos Production Byssfmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

135

108

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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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“…A 35 L volume of a spore suspension (10 4 spores/mL) was transferred to a 250 mL shaken flask containing 100 mL of fermentation medium with the following composition (% w/v): sucrose, 20.0; yeast extract, 2.75; NaNO 3 , 0.2; MgSO 4 •7H 2 O, 0.05; K 2 HPO 4 , 0.5; and KCl, 0.05 [13]. The culture medium was previously autoclaved at 121 • C for 15 min and the pH was adjusted to 5.50 before inoculation.…”

Section: Screening Of Fungi For Ffase Productionmentioning

confidence: 99%

Screening of fungi from the genus Penicillium for production of β- fructofuranosidase and enzymatic synthesis of fructooligosaccharides

Nascimento

Nobre

Cavalcanti

et al. 2016

Journal of Molecular Catalysis B: Enzymatic

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Eight new isolated fungi of the genus Penicillium were evaluated for ␤fructofuranosidase (FFase) production. From these, Penicillium citreonigrum was selected for FFase and fructooligosaccharides (FOS) production. The influence of temperature, yeast extract concentration, pH and fermentation time on the FFase activity when using the whole microorganism was evaluated by 2 4 and 2 3 designs. The pH was set at 6.5 and no yeast extract was used in the optimization experiments since both shown low significant effects on FFase activity. After optimization, temperature and fermentation time, were set to 25.5 • C and 67.8 h. Under these conditions, the model predicted a FFase production of 301.84 U/mL. The scaled-up process in a 2 L bioreactor enhanced the enzyme productivity up to 1.5 times (6.11 U/mL h). A concentration of 58.7 g/L of FOS was obtained, where kestose was the main product. Assays performed for enzyme characterization showed that 50 • C and a pH 5.0 are the optimal conditions for FFase activity. FFase showed to be stable at temperatures between 25 and 30 • C and pH 4.0-10.0 and its activity increased in the presence of ions, especially Cu 4+. Results obtained in this primary report are a clear indication on the interest of using P. citreonigrum as a source of FFase for further FOS production.

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Production of fructooligosaccharides and β-fructofuranosidase by batch and repeated batch fermentation with immobilized cells of Penicillium expansum

Cited by 28 publications

References 30 publications

Screening and selection of potential carriers to immobilize Aureobasidium pullulans cells for fructo-oligosaccharides production

Screening and selection of potential carriers to immobilize Aureobasidium pullulans cells for fructo-oligosaccharides production

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Screening of fungi from the genus Penicillium for production of β- fructofuranosidase and enzymatic synthesis of fructooligosaccharides

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