Successive Fermentation of Aguamiel and Molasses by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> to Obtain High Purity Fructooligosaccharides

Successive Fermentation of Aguamiel and Molasses by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> to Obtain High Purity Fructooligosaccharides

Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an <i>Aspergillus oryzae</i> DIA-MF str...

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Bibliographic Details
Main Authors: Orlando de la Rosa, Adriana Carolina Flores-Gallegos, Diana Muñíz-Márquez, Juan C. Contreras-Esquivel, José A. Teixeira, Clarisse Nobre, Cristóbal N. Aguilar
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
<i>Aspergillus oryzae</i>
whole-cell fermentation
fructooligosaccharides
low-cost media
aguamiel
molasses
Online Access:https://www.mdpi.com/2304-8158/11/12/1786

Internet

https://www.mdpi.com/2304-8158/11/12/1786

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