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10.3390/foods15030592
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Article

Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase

by
Hong Liu
1,
Qiaojuan Yan
2,
Susu Han
1,
Xiaoxiao Wang
2,
Yanxiao Li
2 and
Zhengqiang Jiang
1,*
1
Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
2
College of Engineering, China Agricultural University, Beijing 100083, China
*
Author to whom correspondence should be addressed.
Foods 2026, 15(3), 592; https://doi.org/10.3390/foods15030592
Submission received: 31 December 2025 / Revised: 30 January 2026 / Accepted: 4 February 2026 / Published: 6 February 2026
(This article belongs to the Section Food Biotechnology)
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Abstract

Fructooligosaccharides (FOS), an important prebiotic, are widely used in the food industry. β-Fructofuranosidases are commonly used for FOS production with yield of 55~60% (crude FOS syrup). The by-products glucose and fructose are produced during enzymatic conversion of FOS. Thus, the strategy for FOS production with high content (higher than 95%) has long been a topic of concern. In this study, a novel yeast Wickerhamomyces anomalus CAU331 was isolated from Daqu and applied for fermentation of crude FOS syrup. Impurities of glucose and fructose in the syrup were metabolized, which yielded a FOS content of 87.6%. Subsequently, the β-fructofuranosidase (AnFTase70) was added and synergistically worked with W. anomalus CAU331. A maximum FOS content of 95.1% with a concentration of 288.1 g/L and productivity of 6.26 g/L/h was obtained through the sequential action of β-fructofuranosidase and W. anomalus CAU331 in a 200 L fermenter. Moreover, the FOS components were composed of 19.2 g/L 1-kestose (GF2), 127.8 g/L nystose (GF3), 115.8 g/L 1F-fructofuranosylnystose (GF4), and 25.5 g/L kestohexaose (GF5). The findings gained in this study might provide a cost-effective approach for the production of FOS with high purity and expand their applications as functional food materials.
Keywords: fructooligosaccharides; Wickerhamomyces anomalus; β-fructofuranosidase; FOS purification; sequential action fructooligosaccharides; Wickerhamomyces anomalus; β-fructofuranosidase; FOS purification; sequential action

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MDPI and ACS Style

Liu, H.; Yan, Q.; Han, S.; Wang, X.; Li, Y.; Jiang, Z. Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase. Foods 2026, 15, 592. https://doi.org/10.3390/foods15030592

AMA Style

Liu H, Yan Q, Han S, Wang X, Li Y, Jiang Z. Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase. Foods. 2026; 15(3):592. https://doi.org/10.3390/foods15030592

Chicago/Turabian Style

Liu, Hong, Qiaojuan Yan, Susu Han, Xiaoxiao Wang, Yanxiao Li, and Zhengqiang Jiang. 2026. "Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase" Foods 15, no. 3: 592. https://doi.org/10.3390/foods15030592

APA Style

Liu, H., Yan, Q., Han, S., Wang, X., Li, Y., & Jiang, Z. (2026). Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase. Foods, 15(3), 592. https://doi.org/10.3390/foods15030592

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