Detalhes bibliográficos
| Resumo: | 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. [...] |
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| Autores principais: | Gonçalves, Clarisse Salomé Nobre |
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| Outros Autores: | Gonçalves, D. A.; Teixeira, J. A.; Rodrigues, L. R. |
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| Assunto: | Fructo-oligosaccharides co-culture integrated process Aspergillus ibericus Saccharomyces cerevisiae, one-step fermentation |
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| Ano: | 2017 |
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| País: | Portugal |
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| Tipo de documento: | outro |
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| Tipo de acesso: | acesso aberto |
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| Instituição associada: | Universidade do Minho |
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| Idioma: | inglês |
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| Origem: | RepositóriUM - Universidade do Minho |
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