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Production of fructo-oligosaccharides by Aspergillus ibericus and their chemical characterization

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Summary:A great demand for prebiotics is driving the search for new sources of fructo-oligosaccharides (FOS) producers and for FOS with differentiated functionalities. In the present work, FOS production by a new isolated strain of Aspergillus ibericus was evaluated. The temperature of fermentation and initial pH were optimized in shaken flask to yield a maximal FOS production, through a central composite experimental design. FOS were produced in a one-step bioprocess using the whole cells of the microorganism. The model (R2 = 0.918) predicted a yield of 0.56, experimentally 0.53 ± 0.03 gFOS.ginitial sucrose1 was obtained (37.0 °C and a pH of 6.2). A yield of 0.64 ± 0.02 gFOS.ginitial sucrose1 was obtained in the bioreactor, at 38 h, with a content of 118 ± 4 g.L1 in FOS and a purity of 56 ± 3%. The chemical structure of the FOS produced by A. ibericus was determined by HPLC and NMR. FOS were identified as 1-kestose, nystose, and 1F-fructofuranosylnystose. In conclusion, A. ibericus was found to be a good alternative FOS producer.
Main Authors:Gonçalves, Clarisse Salomé Nobre
Other Authors:Alves Filho, E. G.; Fernandes, Fabiano A. N.; Brito, Edy S.; Rodrigues, S.; Teixeira, J. A.; Rodrigues, L. R.
Subject:Fructo-oligosaccharides Aspergillus ibericus Chemical structure Experimental design Production yield optimization
Year:2018
Country:Portugal
Document type:article
Access type:open access
Associated institution:Universidade do Minho
Language:English
Origin:RepositóriUM - Universidade do Minho

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