Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material Collection and Treatment
2.2. Microorganisms
2.3. Evaluation of Aguamiel/Molasses-Based Media for FOS Production
2.4. Bioreactor Trials
2.4.1. Pre-Inoculum
2.4.2. Fermentation
2.5. Successive Fermentation with Yeast
2.6. HPLC Analysis
2.7. Experimental Design and Statistical Analysis
3. Results
3.1. FOS Production with Different Aguamiel–Molasses Media
3.2. FOS Production Optimization
3.3. Bioreactor Trial
Bioreactor Trial with AgMe Media
3.4. FOS Mixture Purification by Successive Fermentation with S. cerevisiae
3.4.1. FOS Mixture Purification with S. cerevisiae 227
3.4.2. FOS Mixture Purification with S. cerevisiae 200
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Experimental Run | GFi (g/L) | Inoculum 10^(Spore/mL) |
---|---|---|
1 | 100 (−1) | 6 (−1) |
2 | 100 (−1) | 8 (+1) |
3 | 200 (+1) | 6 (−1) |
4 | 200 (+1) | 8 (+1) |
5 | 100 (−1) | 7 (0) |
6 | 200 (+1) | 7 (0) |
7 | 150 (0) | 6 (−1) |
8 | 150 (0) | 8 (+1) |
9 | 150 (0) | 7 (0) |
10 | 150 (0) | 7 (0) |
11 | 150 (0) | 7 (0) |
Media | Gfi (g/L) | Max. FOS (g/L) | Biomass (g/L) | Time (h) | Yield (gFOS/gGFi) | Productivity (gFOS/L∗h) | Purity% |
---|---|---|---|---|---|---|---|
Aguamiel | 82.34 ± 12.30 | 45.93 ± 1.13 | 0.31 ± 0.06 | 32 | 0.55 ± 0.01 | 1.44 ± 0.03 | 37.23 ± 0.91 |
AgMe | 76.27 ± 9.18 | 46.73 ± 0.31 | 2.14 ± 0.39 | 16 | 0.61 ± 0.06 | 2.92 ± 0.03 | 39.99 ± 0.26 |
Me | 168.62 ± 18.59 | 101.63 ± 6.48 | 4.31 ± 0.20 | 24 | 0.60 ± 0.05 | 4.23 ± 0.33 | 38.39 ± 0.95 |
Yield (gFOS/gGFi) | ||
---|---|---|
Experimental Run | Experimental Value | Predicted Value |
1 | 0.41 | 0.48 |
2 | 0.45 | 0.42 |
3 | 0.47 | 0.51 |
4 | 0.55 | 0.53 |
5 | 0.61 | 0.55 |
6 | 0.61 | 0.59 |
7 | 0.56 | 0.51 |
8 | 0.56 | 0.56 |
9 | 0.60 | 0.63 |
10 | 0.61 | 0.63 |
11 | 0.63 | 0.62 |
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de la Rosa, O.; Flores-Gallegos, A.C.; Muñíz-Márquez, D.; Contreras-Esquivel, J.C.; Teixeira, J.A.; Nobre, C.; Aguilar, C.N. Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods 2022, 11, 1786. https://doi.org/10.3390/foods11121786
de la Rosa O, Flores-Gallegos AC, Muñíz-Márquez D, Contreras-Esquivel JC, Teixeira JA, Nobre C, Aguilar CN. Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods. 2022; 11(12):1786. https://doi.org/10.3390/foods11121786
Chicago/Turabian Stylede la Rosa, Orlando, Adriana Carolina Flores-Gallegos, Diana Muñíz-Márquez, Juan C. Contreras-Esquivel, José A. Teixeira, Clarisse Nobre, and Cristóbal N. Aguilar. 2022. "Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides" Foods 11, no. 12: 1786. https://doi.org/10.3390/foods11121786