Sequential optimization approach for prebiotic galactooligosaccharides synthesis by Pseudozyma tsukubaensis and Pichia kluyveri

Fai, Ana Elizabeth Cavalcante; Simiqueli, Ana Paula Resende; Ghiselli, Gislaine; Pastore, Gláucia Maria

doi:10.1016/j.lwt.2015.04.064

Cited by 13 publications

(6 citation statements)

References 30 publications

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“…Lisboa et al (2012) reported GOS values of 11·98 g/100 ml and yield of 29·9% at 4 h and 40 °C working with cheese whey (400 g/l of lactose) and Lactozym 3000 l from K. lactis (10 U/ml). Otherwise, Fai et al (2015) optimised the conditions of transgalactosylase activity by Pseudozyma tsukubaensis in a medium containing lactose among other components; 7·37 g/100 ml and 28·3% of concentration and yield of GOS, respectively, were obtained from 260 g/l of lactose at 24 h of fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…GOS yield was defined as weight per cent of the starting lactose content in the reaction system calculated according to Fai et al (2015), as follows: …”

Section: Methodsmentioning

confidence: 99%

“…The ranges of the variables were determined on the basis of our previous experiments, in order to obtain a matrix with high content of lactose to promote the synthesis of GOS. The full experimental plan resulted in a total of 12 runs, whose levels are listed in Table 2. GOS yield was defined as weight per cent of the starting lactose content in the reaction system calculated according to Fai et al (2015), as follows:…”

Section: Experimental Designmentioning

confidence: 99%

“…In this sense, the RSM that consists of a group of mathematical and statistical techniques based on the fit of polynomial models to the experimental data, is widely used to describe its behaviour and to make statistical previsions (Bezerra et al 2008). In particular, González-Delgado et al (2016), Martins et al (2014), Fai et al (2015) and Lisboa et al (2012) modelled by RSM the concentration and yield of GOS using commercial and microbial β-galactosidase enzymes and different substrates as reaction media, among other factors (pH, lactose concentration, enzyme dose, temperature, inoculum quantity and reaction time, etc). Nevertheless, according to our knowledge, the time in which the maximum GOS is obtained has not yet been modelled.…”

mentioning

confidence: 99%

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Response surface methodology as a tool for modelling galacto-oligosaccharide production

Vénica

Bergamini

Perotti

2017

Journal of Dairy Research

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The experiments reported in this research paper describe the effects of β-galactosidase enzyme dose and cheese whey amount, on the maximum concentration and yield of galacto-oligosaccahride (GOS) and reaction time. The experimental plan was based on central composite rotational design (CCRD) and modelled by response surface methodology (RSM). The results indicate that the proposed mathematical models could adequately describe the concentration and yield of GOS and the reaction time within the limits of the factors that are being investigated. The variance analysis shows high values of coefficients of determination (>0·97) while no significant lack of fit was evident. Hence, the models could be employed to select reaction conditions applied in the manufacture of products enriched in bioactive compounds with high value-added.

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Section: Discussionmentioning

confidence: 99%

“…GOS yield was defined as weight per cent of the starting lactose content in the reaction system calculated according to Fai et al (2015), as follows: …”

Section: Methodsmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

mentioning

confidence: 99%

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Response surface methodology as a tool for modelling galacto-oligosaccharide production

Vénica

Bergamini

Perotti

2017

Journal of Dairy Research

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“…Sendo assim, a biotecnologia aplicada à área de alimentos, vem a atender a necessidade de se obter alimentos e ingredientes com apelos naturais e funcionais de uma maneira eficaz e proporcionar menor impacto ao meio ambiente. Exemplos são a obtenção de oligossacarídeos prebióticos (SANTOS, SIMIQUELI & PASTORE, 2009;SILVA et al, 2011;FAI et al, 2011;), corantes, aromas (BICAS et al 2010;DIONÍSIO et al, 2007), antioxidantes, biosurfactantes (BARROS et al, 2007) entre outros.…”

Section: Biotecnologia Na Indústria De Alimentosunclassified

Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro/organismos osmofílicos

Silva¹,

Pastore²

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24 horas de incubação. Nas continuidades experimentais, fixou-se a concentração do melaço em 10% de açúcares redutores totais. A otimização pela metodologia de Delineamento Composto Central Rotacional, possibilitou definir 4 modelos significativos ao processo, atingindo faixas ótimas de produção para cada FOS formado (GF 2 , GF 3 e GF 4 ) e revelou a condição ótima para o processo em 600 a 650 g/L de sacarose e 20 a 23% de inóculo, resultando em uma produção de 351 e 374 g/L de FOS e rendimentos de 53,5% e 57% em 24 e 48 horas respectivamente, nas condições validadas, atingindo uma produtividade de 14,7 g/L.h às 24 horas de incubação. O xarope de cana-de-açúcar foi utilizado como substrato alternativo em substituição à sacarose pura para a produção de FOS, atingindo rendimento de 54%, entretanto a concentração de FOS totais produzidos foi de 110 g/L. A maioria dos experimentos revelou que o micro-organismo osmofílico, Aureobasidium pullulans, manteve-se viável e em crescimento durante o período de incubação, em meios com até 600 g/L de sacarose, de acordo com os valores de biomassa e atividade enzimática avaliados durante os cultivos. O processo então, foi avaliado em biorreator de bancada, inicialmente em batelada, e após as 48 horas em sistema contínuo com taxa de diluição de 0,04.h -1 por mais 72 horas. A produção média de FOS totais foi de 228 g/L de FOS totais com uma produtividade média foi de 9 g/L.h.

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Biotechnological production of value-added compounds by ustilaginomycetous yeasts

Paulino

Pessôa

Molina

et al. 2017

Appl Microbiol Biotechnol

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The use of yeasts in bioprocesses can be considered one of the most relevant strategies in industrial biotechnology, and their potential is recognized due to the ability of these microorganisms for production of diverse value-added compounds. Yeasts from Ustilaginaceae family have been highlighted in the last years as a promising source of industrial interesting compounds, including enzymes, sugars, lipids, organic acids, and biosurfactants. These compounds may exhibit various applications in pharmaceutical, cosmetic, food, medical, and environmental fields, increasing the scientific attention in the study of ustilaginomycetous for biotechnological purposes. In this mini-review, we provide a comprehensive overview about the biotechnological use of yeasts from Ustilaginaceae family to produce value-added compounds, focusing in recent trends, characteristics of processes currently developed, new opportunities, and potential applications.

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Sequential optimization approach for prebiotic galactooligosaccharides synthesis by Pseudozyma tsukubaensis and Pichia kluyveri

Cited by 13 publications

References 30 publications

Response surface methodology as a tool for modelling galacto-oligosaccharide production

Response surface methodology as a tool for modelling galacto-oligosaccharide production

Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro/organismos osmofílicos

Biotechnological production of value-added compounds by ustilaginomycetous yeasts

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