Publications

Given the increasing interest for healthier and high nutritional foods, the market of prebiotics like fructo-oligosaccharides (FOS) is currently growing. They can be produced via fermentation by several microorganisms with a maximum purity ranging between 55% and 60% (w/w). In order to increase the amount of FOS and their purity, the removal of the small sugars produced as by-products is crucial. In the present work, the FOS production in one step-fermentation, using the microorganisms’ whole cells of Aspergillus ibericus MUM 0.349, and their purification by Saccharomyces cerevisiae YIL162W, a ...

• Keywords:   Aspergillus ibericus MUM 03.49 Saccharomyces cerevisiae YIL162W Fructooligosaccharides Whole-cells Co-culture

• BIOSYSTEMS B.Factory