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| Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode | |
| Liang, Xinquan1,2; Li, Chenglin1,2; Cao, Weifeng2,3; Cao, Weilei2,3; Shen, Fei2,3; Wan, Yinhua2,3 | |
| 2021-07-01 | |
| Source Publication | MOLECULES
 |
| Volume | 26Issue:13Pages:17 |
| Abstract | Fructo-oligosaccharides (FOS) are prebiotics with numerous health benefits. So far, the dissolved oxygen (DO) concentration control strategy for fermentative production of FOS is still unknown. In order to improve FOS production, the effects of DO concentration and fermentation mode on FOS using Aureobasidium pullulans were investigated in this study. The greatest FOS production (123.2 +/- 6.2 g/L), with a yield of 61.6% +/- 3.0% (g FOS/g sucrose), was obtained in batch culture under high DO concentration. Furthermore, repeated-batch culture revealed that enzyme production and FOS production were not closely associated with cell growth. By keeping the DO concentration above 5% in the repeated-batch culture, a maximum FOS concentration of 548.3 +/- 37.4 g/L and yield of 68.6% +/- 2.6% (g FOS/g sucrose) were obtained, which were 3.45% and 11.4% times higher than those obtained in the batch culture without DO control, respectively. Additionally, the ratios of 1-fructofuranosyl nystose (GF4) and 1,1,1,1-kestohexose (GF5) were 33.8% and 23.2%, respectively, in the product of repeated-batch culture, but these compounds were not detected in batch culture. Thus, it can be concluded that the DO concentration affects not only the yield of FOS but also the composition of FOS with different degrees of polymerization, which is the key factor in the fermentative production of FOS with a high polymerization degree. |
| Keyword | fructo-oligosaccharides dissolved oxygen concentration repeated-batch culture Aureobasidium pullulans |
| DOI | 10.3390/molecules26133867 |
| Language | 英语 |
| WOS Keyword | BETA-FRUCTOFURANOSIDASE ; FRUCTOSYLTRANSFERASE ; ENZYME ; STRATEGY ; CULTURE |
| Funding Project | Beijing Natural Science Foundation, China[5182025] ; Science and Technology Service Network Program of Chinese Academy of Sciences[KFJ-STS-QYZX-096] ; National Natural Science Foundation of China, China[21406240] ; National High Technology Research and Development Program of China[2015AA021002] ; National High Technology Research and Development Program of China[2014AA021005] |
| WOS Research Area | Biochemistry & Molecular Biology ; Chemistry |
| WOS Subject | Biochemistry & Molecular Biology ; Chemistry, Multidisciplinary |
| Funding Organization | Beijing Natural Science Foundation, China ; Science and Technology Service Network Program of Chinese Academy of Sciences ; National Natural Science Foundation of China, China ; National High Technology Research and Development Program of China |
| WOS ID | WOS:000670974700001 |
| Publisher | MDPI |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.ipe.ac.cn/handle/122111/49352 |
| Collection | 中国科学院过程工程研究所 |
| Corresponding Author | Cao, Weifeng |
| Affiliation | 1.Guangxi Univ, Dept Sugar Engn, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China 3.Univ Chinese Acad Sci, Sch Chem Engn, Beijing 100049, Peoples R China |
| Recommended Citation GB/T 7714 | Liang, Xinquan,Li, Chenglin,Cao, Weifeng,et al. Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode[J]. MOLECULES,2021,26(13):17. |
| APA | Liang, Xinquan,Li, Chenglin,Cao, Weifeng,Cao, Weilei,Shen, Fei,&Wan, Yinhua.(2021).Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode.MOLECULES,26(13),17. |
| MLA | Liang, Xinquan,et al."Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode".MOLECULES 26.13(2021):17. |
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