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Published in:
Introduction to Green Bioprocesses: Industrial Enzymes for Food Applications Read chapter Read first chapter

2019 | OriginalPaper | Chapter

18. Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides

Authors : Abril Flores-Maltos, Solange I. Mussatto, Juan C. Contreras-Esquivel, Raul Rodríguez, Jose A. Teixeira, Cristobal N. Aguilar

Published in: Green Bio-processes

Publisher: Springer Singapore

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Abstract

Biotransformation of sucrose to fructooligosaccharides (FOS) was investigated using the catalytic action of fructosyltransferase (FFase) originated from solid-state fermentation of agro-industrial wastes (sugarcane bagasse, sotol bagasse, Agave fibers, and polyurethane) using four fungal strains (Aspergillus niger GH1, A. niger PSH, Penicillium citrinum, and Penicillium purpurogenum) which have demonstrated ability to produce great diversity of metabolites of industrial interest. Microorganisms and supports were selected based on transfructosylating activity and FOS production. Agave fibers were the best support material since permitted the highest amounts of FOS and FFase, with a FOS productivity of 10.88 g/L * h and yield of 2.70 g/g based on total substrate. Moreover, the At/Ah ratio of FFase was higher for cells cultivated on Agave fibers than those values obtained for the other wastes. Such results showed that Agave fibers can be successfully used as support of A. niger PSH strain for FOS and FTase production.

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previous chapter Role of Cellulases in Food, Feed, and Beverage Industries
next chapter Tannase and Its Applications in Food Processing
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Metadata
Title
Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides
Authors
Abril Flores-Maltos
Solange I. Mussatto
Juan C. Contreras-Esquivel
Raul Rodríguez
Jose A. Teixeira
Cristobal N. Aguilar
Copyright Year
2019
Publisher
Springer Singapore
Book
Green Bio-processes

Print ISBN: 978-981-13-3262-3

Electronic ISBN: 978-981-13-3263-0

Copyright Year: 2019

DOI
https://doi.org/10.1007/978-981-13-3263-0_18

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