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1. (Article ID: 8853)
 
Muñiz-Márquez DB, Teixeira JA, Mussatto SI, Contreras-Esquivel JC, Rodríguez-Herrera R, Aguilar CN
Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product
Lebensmittel-Wissenschaft und Technologie = Food Science and Technology 102 (2019) 75-79
 

Fructooligosaccharides (FOS) are important ingredients in the functional food industry because they have different biological properties such as decrease level of triglycerides, cholesterol and phospholipids and stimulate growth of probiotics for enhancement of microflora in large intestine. However, current strategies for the FOS production through simple and economical bioprocess has been necessary. The aim of this work was evaluated the capacity of three fungal strains (Aspergillus niger GH1, Aspergillus niger PSH and Aspergillus oryzae DIA-MF) to produce fructooligosaccharides (FOS) using aguamiel from Agave salmiana as an economical substrate. In addition, Czapek Dox medium supplemented with sucrose as carbon source was used as a control medium for the FOS production. A. oryzae DIA-MF was a fungi producer of FOS using aguamiel or Czapek Dox medium as substrate at 24 h of fermentation. However, the yield of FOS was increased two folds (20.30 g/L), with a productivity of 0.84 g FOS/l/h when aguamiel was used as substrate. On the other hand, A. niger GH1 and A. niger PSH showing only hydrolytic activity on sucrose under the studied conditions. In conclusion, this study shown excellent compatibility of A. oryzae DIA-MF using aguamiel as an economical substrate for the FOS production under a simple bioprocess.

Aspergillus, submerged fermentation, fructooligosaccharides (FOS), aguamiel

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2. (Article ID: 9125)
 
de la Rosa O, Muñiz-Márquez DB, Contreras-Esquivel JC, Wong-Paz JE, Rodríguez-Herrera R, Aguilar CN
Improving the fructooligosaccharides production by solid-state fermentation
Biocatalysis and Agricultural Biotechnology 27 (2020) ID 101704
 

The aim of the study was the fungal production of fructooligosaccharides from solid-state fermentation of different agro-industrial wastes (sugar cane bagasse, coffee husk, pineapple peel, prickle pear peel and banana peel) enriched with maguey sap. An exploratory statistical design with a factorial arrangement (23) was used to identify some parameters that are directly related to the production of FOS. The production was optimized and evaluated through fermentation kinetics in order to determine the time of maximum FOS production. Among the evaluated materials, sugar cane bagasse was the most promising substrate suited for the FOS production reaching a concentration of 7.64 g of FOS per liter of culture medium based on the initial sucrose concentration (21 g/L), a high Yp/s = 0.45 based on sucrose consumed was observed. The results showed that use of sugar cane bagasse enriched with aguamiel is the most economical and excellent alternative source for the FOS production by Aspergillus oryzae DIA-MF.

Prebiotics, fructooligosaccharides, solid-state fermentation, agricultural by-products

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