From: High-yield production and purification of prebiotic inulin-type fructooligosaccharides
Microbial origin | Production strategy | Sucrose concentration [g L−1] | FOS concentration [g L−1] | FOS yield [g g−1]a | References |
---|---|---|---|---|---|
Bacterial enzymes | |||||
L. gasseri | Crude enzyme | 800 | 401 ± 7 | 0.50 ± 0.1 | This work |
L. gasseri | Purified enzyme | 300 | 135c) | 0.45 | (DÃez-Municio et al. 2013) |
L. reuteri | Purified enzyme | 700 | 307 | 0.44c | (Ni et al. 2022) |
Bacillus macerans | Crude enzyme | 500 | 212c | 0.42 | (Kim et al. 1998) |
L. gasseri | Purified enzyme | 345 | 146 ± 7 | 0.42 ± 0.02 | (Wienberg et al. 2021) |
L. reuteri | Fermentation with recombinant yeast | 400 | 153 ± 1 | 0.38c | (Ko et al. 2019) |
Leuconostoc citreum | Purified enzyme | 700c | 225c | 0.32c | (Peña-Cardeña et al. 2015) |
Fungal enzymes | |||||
Penicillium citrinum | Whole cells | 700 | 399c | 0.57b,d | (Hayashi et al. 2000) |
Aspergillus japonicus | Immobilized cells | 650 | 397c | 0.61b,d | (Cruz et al. 1998) |
Penicillium citreonigrum | Fermentation with whole cells | 200 | 126 | 0.65 ± 0.06d | (Nobre et al. 2019) |
Aspergillus japonicus | Fermentation with immobilized cells | 165 | 116.3 | 0.69d | (Mussatto et al. 2009) |