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. 2022 Jun 17;11(12):1786.
doi: 10.3390/foods11121786.

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

Orlando de la Rosa  1 , Adriana Carolina Flores-Gallegos  1 , Diana Muñíz-Márquez  2 , Juan C Contreras-Esquivel  1 , José A Teixeira  3   4 , Clarisse Nobre  3   4 , Cristóbal N Aguilar  1
Affiliations

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

Orlando de la Rosa et al. Foods. .

Abstract

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 Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process-165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration-resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process.

Keywords: Aspergillus oryzae; aguamiel; fructooligosaccharides; low-cost media; molasses; successive fermentation; whole-cell fermentation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Pareto chart of the standardized effects of the variables initial sucrose (GFi) and inoculum concentration (Inoc) on the fructooligosaccharides production yield.
Figure 2
Figure 2
Response Surface plot of the effect of initial sucrose (GFi) concentration and inoculum concentration on fructooligosaccharides production yield (gFOS/gGFi).
Figure 3
Figure 3
Fructooligosaccharides (FOS) production during fermentation under optimized conditions using AgMe media in shaking flasks. Fructose (F), glucose (G), sucrose (GF), unidentified compound, probably a trisaccharide (UT), kestose (GF2), nystose (GF3), 1-Fructofuranosyl nystose (GF4).
Figure 4
Figure 4
Carbohydrate concentration during successive fermentation with Saccharomyces cerevisiae 227 on AgMe fermentation mixture.
Figure 5
Figure 5
Carbohydrate concentration during successive fermentation with Saccharomyces cerevisiae 200 on AgMe fermentation mixture.
Figure 6
Figure 6
Schematic representation of successive fermentation. First fermentation: fructooligosaccharides (FOS) synthesis by Aspergillus oryzae DIA-MF in Aguamiel-Molasses (AgMe) media. Second fermentation: Saccharomyces cerevisiae acts on the FOS mixture reducing the content of mono- and disaccharides.
See this image and copyright information in PMC

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