Author(s): Gonçalves, Clarisse Salomé Nobre ; Gonçalves, D. A. ; Teixeira, J. A. ; Rodrigues, L. R.
Date: 2017
Persistent ID: http://hdl.handle.net/1822/48501
Origin: RepositóriUM - Universidade do Minho
Project/scholarship: info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F87498%2F2012/PT; info:eu-repo/grantAgreement/FCT/5876/147337/PT;
Subject(s): Fructo-oligosaccharides; co-culture; integrated process; Aspergillus ibericus; Saccharomyces cerevisiae, one-step fermentation
Microbiotec'17 - Congress of Microbiology and Biotechnology 2017
Background Growing consumer awareness on high nutritional value ingredients and their impact in health has been raising the interest in functional food including prebiotics. Fructo-oligosaccharides (FOS) are prebiotic sugars that have been industrially produced via fermentation, by several microorganism enzymes, in two-step bioprocess. Due to enzyme activity inhibition by the high amount of glucose released during fermentation, the maximum theoretical yield obtained ranges between 55 to 60% of sucrose converted into FOS, with less than 60% of pure FOS [1]. To obtain high-content FOS we explored the use of a co-culture of Aspergillus ibericus MUM 0.349 as FOS producer strain, with Saccharomyces cerevisiae YIL162W (a yeast with the gene responsible for sucrose hydrolysis disrupted) as small saccharides removal. [...]
Nobre acknowledges the Portuguese Foundation for Science and Technology for the grant ref.SFRH/BPD/87498/2012, the strategic funding of UID/BIO/04469/2013 unit, COMPETE 2020 (POCI-010145-FEDER-006684), BioTecNorte operation (NORTE-01-0145-FEDER-000004) and the project MultiBiorefinery (POCI-01-0145-FEDER-016403) funded by European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.
info:eu-repo/semantics/publishedVersion
