Next Article in Journal
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant
Previous Article in Journal
Identification of Yeasts with Mass Spectrometry during Wine Production
Open AccessArticle

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

1
Institute of Bioprocess Engineering and Membrane Technology, University of Applied Sciences Mittelhessen, 35390 Giessen, Germany
2
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
3
Fraunhofer Institute for Molecular Biology and Applied Ecology (IME), Project Group Bioresources, Heinrich-Buff-Ring 26, 35392 Giessen, Germany
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(1), 6; https://doi.org/10.3390/fermentation6010006
Received: 13 October 2019 / Revised: 13 December 2019 / Accepted: 3 January 2020 / Published: 7 January 2020
Short-chain prebiotic fructo-oligosaccharides (FOS) produced by enzymatic conversion from sucrose often contains high concentration of monosaccharides as byproducts. In addition to conventional physical/chemical purification processes, microbial treatment is an alternative method to remove these byproducts. We used Bacillus coagulans to reduce the abundance of byproducts during the enzymatic production of FOS. It is a promising probiotic because this thermophilic and spore-forming bacterium remains viable and stable during food processing and storage. B. coagulans also produces lactic acid during the carbohydrate metabolism and is used industrially to produce lactic acid for medical and food/feed applications. We aimed to establish an evaluation system to screen different strains of B. coagulans for their performance and selected B. coagulans Thorne for the treatment of crude FOS due to its high growth rate, high sporulation rate, and low nutrient requirements. B. coagulans preferentially utilized monosaccharides over other sugar components of the FOS mixture. Glucose and fructose were completely consumed during the fermentation but 85% (w/w) of the total FOS remained. At the end of the fermentation, the total viable cell count of B. coagulans Thorne was 9.9 × 108 cfu·mL−1 and the maximum endospore count was 2.42 × 104 cfu·mL−1. View Full-Text
Keywords: oligosaccharide; prebiotic; sugar metabolism; sporulation; FOS purification; synbiotic oligosaccharide; prebiotic; sugar metabolism; sporulation; FOS purification; synbiotic
Show Figures

Figure 1

MDPI and ACS Style

Fan, R.; Burghardt, J.P.; Xiong, T.; Czermak, P. Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans. Fermentation 2020, 6, 6.

AMA Style

Fan R, Burghardt JP, Xiong T, Czermak P. Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans. Fermentation. 2020; 6(1):6.

Chicago/Turabian Style

Fan, Rong; Burghardt, Jan P.; Xiong, Tao; Czermak, Peter. 2020. "Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans" Fermentation 6, no. 1: 6.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop