Publications in International Journals / Series (Article (International))

Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product

  • Muñiz-Márquez, Diana B.; Teixeira, José A.; Mussatto, Solange I.; Contreras-Esquivel, Juan C.; Rodríguez-Herrera, Raúl; Aguilar, Cristóbal N.
  • LWT-Food Science and Technology, 102, 75-79, 2019

Publisher: Elsevier


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 ...

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