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Recherche transversale
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2014-10-23 - Colloque/Présentation - poster - Anglais - 1 page(s)

Castro Cristiana , Nobre Clarisse, Hantson Anne-Lise , De Weireld Guy , "Production of high-content fructo-oligosaccharides by different fermentation approaches" in Journée des Jeunes Chercheurs, Mons, Belgique, 2014

  • Codes CREF : Biochimie (DI3112), Biotechnologie (DI3800), Génie chimique (DI2721)
  • Unités de recherche UMONS : FPMs - Service du Doyen (F100), Génie des Procédés chimiques et biochimiques (F505), Thermodynamique, Physique mathématique (F506)
  • Instituts UMONS : Institut des Biosciences (Biosciences)
Texte intégral :

Abstract(s) :

(Anglais) Fructo-oligossacharides (FOS), or prebiotic sugars, have an important commercial interest in the food market due to their health beneficial properties [1]. They are known to prevent and treat a large number of intestinal disorders, and improve the quality of food products, in which they are introduced [2]. Industrially, FOS are produced by microbial enzymes from sucrose through transfructosylation using a two-stage process, where enzymes are first obtained by the microorganism and further extracted for the enzymatic synthesis of FOS [3]. Sucrose is converted to FOS by Aureobasidium pullulans in yields between 55-60 %. To increase the percentage of FOS in these mixtures, the non-prebiotic sugars (fructose, glucose and sucrose) present have to be removed. Here we proposed, firstly, the reduction of salts concentration in the fermentative broth, that will be further purified in the simulated moving bed chromatography (SMB) [4], and FOS production using an one-stage process fermentation with the whole cells of A. pullulans [5]; secondly, the use of Saccharomyces cervisiae strain to consume the small sugars before purification with SMB, using two different approaches, one step fermentation (co-culture), and two-steps fermentation (series).