One-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides

• Autor(a) principal: Nobre, Clarisse
• Data de Publicação: 2018
• Outros Autores: Gonçalves, D. A., Teixeira, J. A., Rodrigues, L. R.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://hdl.handle.net/1822/55756
• topic: Fructo-oligosaccharides; Co-culture; Integrated process; One-step fermentation; Aspergillus ibericus; Saccharomyces cerevisiae; Science & Technology

An integrated process enabling the simultaneous production and purification of fructo-oligosaccharides (FOS) was explored. A co-culture fermentation with Aspergillus ibericus (used as FOS producer strain) and Saccharomyces cerevisiae YIL162W (for small saccharides removal) was optimized. Inoculation conditions of S. cerevisiae, fermentative broth composition, temperature and pH were optimized by experimental design. Yeast extract concentration and temperature were the most significant variables affecting FOS purity. Co-culture fermentations with simultaneously inoculation of the strains, run under 30°C, initial pH 6.0 and 17gL1 yeast extract led to FOS mixtures with 97.4±0.2% (w/w) purity. The fermentations conducted in bioreactor, at a 0.8 vvm aeration rate, yielded 0.70±0.00gFOS.ginitial GF1 at 45h fermentation, with a FOS content of 133.7±0.1gL1. A purity of FOS up to 93.8±0.7% (w/w) was achieved. The one-step fermentation proved to be efficient, economical and fast.