Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey

Fischer, Christin; Kleinschmidt, Thomas

doi:10.1016/j.idairyj.2020.104867

Cited by 14 publications

(8 citation statements)

References 41 publications

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“…In addition to hydrolytic activity, β-galactosidases can also catalyze transgalactosylation of lactose into galactooligosaccharides (GOS). Galactooligosaccharides are prebiotics with properties similar to the oligosaccharides found in human breast milk, commonly used in infant formulas (Fischer & Kleinschmidt, 2021 ). β-Galactosidases from Aspergillus oryzae, Kluyveromyces lactis , and Bacillus circulans are commonly used for commercial GOS production from lactose (Fischer & Kleinschmidt, 2021 ; Zerva et al., 2021 ).…”

Section: Carbohydrate-rich Food Wastesmentioning

confidence: 99%

“…Galactooligosaccharides are prebiotics with properties similar to the oligosaccharides found in human breast milk, commonly used in infant formulas (Fischer & Kleinschmidt, 2021 ). β-Galactosidases from Aspergillus oryzae, Kluyveromyces lactis , and Bacillus circulans are commonly used for commercial GOS production from lactose (Fischer & Kleinschmidt, 2021 ; Zerva et al., 2021 ). While these enzymes have been researched for GOS production from sweet and acid whey (Bolognesi et al., 2021 ; Fischer & Kleinschmidt, 2015 ; Mano et al., 2019 ; Simović et al., 2019 ), recent research has begun characterizing similar enzymes from other organisms such as Thermothielavioides terrestris (Zerva et al., 2021 ), Cryptococcus laurentii (Fischer & Kleinschmidt, 2021 ), and Pantoea anthrophila (Yañez-Ñeco et al., 2021 ).…”

Section: Carbohydrate-rich Food Wastesmentioning

confidence: 99%

“…β-Galactosidases from Aspergillus oryzae, Kluyveromyces lactis , and Bacillus circulans are commonly used for commercial GOS production from lactose (Fischer & Kleinschmidt, 2021 ; Zerva et al., 2021 ). While these enzymes have been researched for GOS production from sweet and acid whey (Bolognesi et al., 2021 ; Fischer & Kleinschmidt, 2015 ; Mano et al., 2019 ; Simović et al., 2019 ), recent research has begun characterizing similar enzymes from other organisms such as Thermothielavioides terrestris (Zerva et al., 2021 ), Cryptococcus laurentii (Fischer & Kleinschmidt, 2021 ), and Pantoea anthrophila (Yañez-Ñeco et al., 2021 ). These enzymes have desirable properties such as greater thermostability, or better salt tolerance and low pH optima, which are especially useful for valorizing acid whey.…”

Section: Carbohydrate-rich Food Wastesmentioning

confidence: 99%

See 2 more Smart Citations

Microbial valorization of underutilized and nonconventional waste streams

Lad

Coleman

Alper

2021

Journal of Industrial Microbiology and Biotechnology

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The growing burden of waste disposal coupled with natural resource scarcity has renewed interest in the remediation, valorization and/or repurposing of waste. Traditional approaches such as composting, anaerobic digestion, use in fertilizers or animal feed, or incineration for energy production extract very little value out of these waste streams. In contrast, waste valorization into fuels and other biochemicals via microbial fermentation is an area of growing interest. In this review, we discuss microbial valorization of nonconventional, aqueous waste streams such as food processing effluents, wastewater streams, and other industrial wastes. We categorize these waste streams as carbohydrate-rich food wastes, lipid-rich wastes, and other industrial wastes. Recent advances in microbial valorization of these nonconventional waste streams are highlighted, along with a discussion of the specific challenges and opportunities associated with impurities, nitrogen content, toxicity, and low productivity.

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Section: Carbohydrate-rich Food Wastesmentioning

confidence: 99%

Section: Carbohydrate-rich Food Wastesmentioning

confidence: 99%

Section: Carbohydrate-rich Food Wastesmentioning

confidence: 99%

See 1 more Smart Citation

Microbial valorization of underutilized and nonconventional waste streams

Lad

Coleman

Alper

2021

Journal of Industrial Microbiology and Biotechnology

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“…Fischer and Kleinschmidt (2015) studied the application of two commercial enzymes from Aspergillus oryzae and Kluyveromyces lactis in sweet and acid whey and found significant potential for GOS production, with GOS yields up to 33.45% of total sugars [19]. Additionally, Fischer and Kleinschmidt (2021) investigated GOS synthesis from acid whey via the use of whole cells from Cryptococcus laurentii and demonstrated GOS yields up to 34.6% [20]. Finally, in our previous research we studied a novel thermophile β-galactosidase from Thermothielavioides terrestris exhibiting optimum activity at 50 • C and pH value of 4.0 and demonstrated the potential of GOS production from pure lactose and acid whey [21].…”

Section: Introductionmentioning

confidence: 99%

Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from Thermothielavioides terrestris and Commercial Lactases: A Comparative Study

Limnaios,

Tsevdou,

Tsika

et al. 2023

Catalysts

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The steadily increasing global popularity of Greek strained yoghurt has necessitated alternative valorization approaches for acid whey, the major straining process effluent. In this context, prebiotic galacto-oligosaccharides can be enzymatically synthesized from acid whey lactose, via either commercial or novel β-galactosidases. A comparative study of galacto-oligosaccharide production from acid whey was carried out, employing two commercial β-galactosidases (from Kluyveromyces lactis and Aspergillus oryzae) and one novel, in-house produced (from Thermothielavioides terrestris), as a function of the initial lactose content and enzyme load. Selected reaction conditions for β-galactosidases from K. lactis, A. oryzae, and T. terrestris were 35 °C at pH 7.2, 45 °C at pH 4.5, and 50 °C at pH 4.0, respectively. Maximum galacto-oligosaccharide yields equal to 23.7, 23.4, and 25.7% were achieved with, respectively, 0.13 U/mL of K. lactis β-galactosidase in non-concentrated acid whey, 4 U/mL of A. oryzae β-galactosidase, and 8 U/mL of T. terrestris β-galactosidase in acid whey concentrated to 20% w/v initial lactose content. The increased galacto-oligosaccharide productivity of the thermophilic β-galactosidase from T. terrestris can be a determining asset in a combined concentration and oligomerization industrial process. This will allow for high galacto-oligosaccharide yields for efficient, cost-effective production of valuable prebiotics from acid whey.

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“…In recent years, scientists have conducted research investigating the conversion of YAW into food ingredients or other resources through various means. For instance, fermentations of YAW have been researched as potential strategies to produce bioderived resources such as ethanol, galactose, lactobionic acid, galactooligosaccharides, and medium-chain carboxylic acids [8][9][10][11][12]. Processing unit operations, including membrane filtrations, have also been studied to convert YAW into whey proteins, milk minerals, and monosaccharide products [6,13].…”

Section: Introductionmentioning

confidence: 99%

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil

Fan

Flores

DeMarsh

et al. 2023

Foods

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As the Greek-style yogurt market continues to experience prosperous growth, finding the most appropriate destination for yogurt acid whey (YAW) is still a challenge for Greek yogurt manufacturers. This study provides a direct alternative treatment of YAW by leveraging the abilities of Mucor circinelloides and Mucor genevensis to raise the pH of YAW and to produce fungal biomass with a high lipid content. Aerobic cultivations of these species were conducted in YAW, both with and without the addition of lactase, at 30 °C, and 200 rpm agitation. The density, pH, biochemical oxygen demand (BOD), biomass production, lipid content, fatty acid profile, and sugar and lactic acid concentrations were regularly measured throughout the 14-day cultivations. The data showed that M. genevensis was superior at deacidifying YAW to a pH above 6.0—the legal limit for disposing of cultured dairy waste. On the other hand, M. circinelloides generated more fungal biomass, containing up to 30% w/w of lipid with high proportions of oleic acid and γ-linolenic acid. Additionally, the treatments with lactase addition showed a significant decrease in the BOD. In conclusion, our results present a viable treatment to increase the pH of YAW and decrease its BOD, meanwhile generating fungal oils that can be further transformed into biodiesel or processed into functional foods or dietary supplements.

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Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey

Cited by 14 publications

References 41 publications

Microbial valorization of underutilized and nonconventional waste streams

Microbial valorization of underutilized and nonconventional waste streams

Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from Thermothielavioides terrestris and Commercial Lactases: A Comparative Study

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil

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