Production and partial purification of galacto-oligosaccharides by sequential fermentation

dc.contributorCAPESen-US
dc.creatorCruz, Michele Cristina Rodrigues da
dc.creatorBasseto, Radla Zabian
dc.creatorBonfim, Tânia Maria Bordin
dc.creatorBrand, Débora
dc.creatorChiquetto, Nelci Catarina
dc.creatorAlmeida, Mareci Mendes de
dc.date2017-12-31
dc.date.accessioned2022-12-07T19:26:07Z
dc.date.available2022-12-07T19:26:07Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/4507
dc.identifier10.3895/rebrapa.v8n4.4507
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313760
dc.descriptionGalacto-oligosaccharides are compounds that are synthesized from lactose containing two to five galactose units and a terminal glucose residue. They are formed from lactose by the transgalactosylation activity of the enzyme β-galactosidase. During the galacto-oligosaccharides synthesis are formed significant amounts of glucose and galactose, products that are considered reaction inhibitors. This work aims to produce and partly purify galacto-oligosaccharides using sequential fermentation. Galacto-oligosaccharides were produced using Aspergillus oryzae ATCC 11488 by solid-state fermentation (first part); Saccharomyces cerevisiae was used for the selective removal of the monosaccharides from the GOS mixture, (second part). The substrate for the solid-state fermentation was moistened wheat bran with a solution of 2% (w/v) lactose whey permeate. For the production of the galacto-oligosaccharides, a solution of 25 % (w/v) lactose whey permeate was used. Enzymatic activity of β-galactosidase was determined using o-nitrophenyl-galactopyranoside as substrate. β-galactosidase maximum activity was 0,43 U mL-1, obtained in 96 hours of solid-state fermentation. Galacto-oligosaccharide yield was 13,7%, area percentage of glucose and galactose was 13.76%, and 7.93% respectively, after 24 hours of fermentation at 40 °C and pH 5.9. After sequential fermentation, 85% of glucose was removed in 48 hours of fermentation and a 63% increase in the area percentage of galacto-oligosaccharides after 60 hours of fermentation. It was shown that sequential fermentation can be used in the partial purification of mixtures of carbohydrates, which facilitates the subsequent separation stages.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/4507/pdf
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/4507/536
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/4507/561
dc.rightsDireitos autorais 2018 CC-BYpt-BR
dc.rightshttp://creativecommons.org/licenses/by/4.0pt-BR
dc.sourceBrazilian Journal of Food Research; v. 8, n. 4 (2017); 38-56en-US
dc.sourceBrazilian Journal of Food Research; v. 8, n. 4 (2017); 38-56pt-BR
dc.source2448-3184
dc.source10.3895/rebrapa.v8n4
dc.subjecten-US
dc.subjectSolid-state fermentation, Aspergillus oryzae, β-galactosidase, sequential fermentation, Saccharomyces cerevisiaeen-US
dc.titleProduction and partial purification of galacto-oligosaccharides by sequential fermentationen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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