Literature DB >> 19251252

Colonization of Aspergillus japonicus on synthetic materials and application to the production of fructooligosaccharides.

Solange I Mussatto1, Cristóbal N Aguilar, Lígia R Rodrigues, José A Teixeira.   

Abstract

The ability of Aspergillus japonicus ATCC 20236 to colonize different synthetic materials (polyurethane foam, stainless steel sponge, vegetal fiber, pumice stones, zeolites, and foam glass) and to produce fructooligosaccharides (FOS) from sucrose (165 g/L) is described. Cells were immobilized in situ by absorption, through direct contact with the carrier particles at the beginning of fermentation. Vegetal fiber was the best immobilization carrier as A. japonicus grew well on it (1.25 g/g carrier), producing 116.3g/L FOS (56.3g/L 1-kestose, 46.9 g/L 1-nystose, and 13.1g/L 1-beta-fructofuranosyl nystose) with 69% yield (78% based only in the consumed sucrose amount), giving also elevated activity of the beta-fructofuranosidase enzyme (42.9 U/mL). In addition, no loss of material integrity, over a 2 day-period, was found. The fungus also immobilized well on stainless steel sponge (1.13 g/g carrier), but in lesser extents on polyurethane foam, zeolites, and pumice stones (0.48, 0.19, and 0.13 g/g carrier, respectively), while on foam glass no cell adhesion was observed. When compared with the FOS and beta-fructofuranosidase production by free A. japonicus, the results achieved using cells immobilized on vegetal fiber were closely similar. It was thus concluded that A. japonicus immobilized on vegetal fiber is a potential alternative for high production of FOS at industrial scale.

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Year:  2009        PMID: 19251252     DOI: 10.1016/j.carres.2009.01.025

Source DB:  PubMed          Journal:  Carbohydr Res        ISSN: 0008-6215            Impact factor:   2.104


  7 in total

1.  beta-Fructofuranosidase production by repeated batch fermentation with immobilized Aspergillus japonicus.

Authors:  S I Mussatto; L R Rodrigues; J A Teixeira
Journal:  J Ind Microbiol Biotechnol       Date:  2009-04-25       Impact factor: 3.346

2.  Fructosyltransferase production by Aspergillus oryzae BM-DIA using solid-state fermentation and the properties of its nucleotide and protein sequences.

Authors:  Mariela R Michel; Adriana C Flores- Gallegos; Sandra L Villarreal-Morales; Pedro Aguilar-Zárate; Cristóbal N Aguilar; Marta Riutort; Raúl Rodríguez-Herrera
Journal:  Folia Microbiol (Praha)       Date:  2021-03-26       Impact factor: 2.099

3.  Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides.

Authors:  Orlando de la Rosa; Adriana Carolina Flores-Gallegos; Diana Muñíz-Márquez; Juan C Contreras-Esquivel; José A Teixeira; Clarisse Nobre; Cristóbal N Aguilar
Journal:  Foods       Date:  2022-06-17

4.  Lipolytic potential of Aspergillus japonicus LAB01: production, partial purification, and characterisation of an extracellular lipase.

Authors:  Lívia Tereza Andrade Souza; Jamil S Oliveira; Vera L dos Santos; Wiliam C B Regis; Marcelo M Santoro; Rodrigo R Resende
Journal:  Biomed Res Int       Date:  2014-10-29       Impact factor: 3.411

5.  Solid-State Fermentation with Aspergillus niger GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (Purshia plicata).

Authors:  De León-Medina José Carlos; Sepúlveda Leonardo; Morlett-Chávez Jesús; Meléndez-Renteria Paola; Zugasti-Cruz Alejandro; Ascacio-Valdés Juan; Aguilar Cristóbal Noé
Journal:  Plants (Basel)       Date:  2020-11-09

6.  Immobilization of Providencia stuartii Cells in Pumice Stone and Its Application for N-Acetylglucosamine Production.

Authors:  Yuniwaty Halim; Devianita Devianita; Hardoko Hardoko; Ratna Handayani; Lucia C Soedirga
Journal:  Food Technol Biotechnol       Date:  2022-03       Impact factor: 3.918

7.  Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity.

Authors:  Pilar Espitia-Hernández; Xóchitl Ruelas-Chacón; Mónica L Chávez-González; Juan A Ascacio-Valdés; Antonio Flores-Naveda; Leonardo Sepúlveda-Torre
Journal:  Foods       Date:  2022-10-07
  7 in total

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