MICROBIAL PRODUCTION OF FRUCTOOLIGOSACCHARIDESP.T. SANGEETHA, M.N. RAMESH AND S.G. PRAPULLA
Oligosaccharides are functional food ingredients, which are known to have great potential to improve the quality of many foods. Fructooligosaccharides (FOS) can be produced by the action of fructosyl transferases (FTases) from plants and microorganisms. A few fungal strains were screened for fructosyl transferase activity. Fructosyl transferase was found to be distributed both in the extracellular fraction as well as in the intracellular fraction. Among the strains screened, Aureobasidium pullulans, Aspergillus oryzae and Aspergalus litmus were found to possess high titres of FTase activity in that order resulting in higher yields of FOS. Among these, A. oryzae was found to possess high Ut/Uh (transfructosylating activity/hydrolytic activity) ratio which is favourable for FOS production. The maximum yield of FOS obtained after a reaction time of 1 h at 55°C at a substrate (sucrose) concentration of 550 g/L was 44% by A. pullulans, 25% by A. oryzae and 27% by A. flavus using extra cellular FTase. Using intracellular FTase, the maximum yields reached up to 55°/0 by A. pulhilans, 50% by A. oryzae and 48% by A flavus. However, the other three strains A niger, M. miehei and Penicillium sp. did not give satisfactory yields.
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