Strategies for the production of high-content fructo-oligosaccharides through the removal of small saccharides by co-culture or successive fermentation with yeast

Carbohydrate Polymers

Volumn 136, Issue , 2016, Pages 274-281

  Nobre, C ^a,b   Castro, C C ^b   Hantson, A L ^b   Teixeira, J A ^a   De Weireld, G ^b   Rodrigues, L R ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF MONS   (Belgium)

Author keywords

Aureobasidium pullulans; Co culture; Fructo oligosaccharides; Saccharomyces cerevisiae; Successive fermentation

Indexed keywords

CHROMATOGRAPHY; COLUMN CHROMATOGRAPHY; FERMENTATION; OLIGOSACCHARIDES; PURIFICATION; SALTS; SUGAR (SUCROSE); SUGARS; YEAST;

AUREOBASIDIUM PULLULANS; CO-CULTURES; CONTINUOUS CHROMATOGRAPHIES; CULTURE BROTHS; FRUCTO-OLIGOSACCHARIDES; MICROBIAL TREATMENT; SIMULATED MOVING BED; WORKING VOLUME;

FOOD ADDITIVES;

FRUCTOSE; OLIGOSACCHARIDE;

ASCOMYCETES; BIOSYNTHESIS; BIOTECHNOLOGY; CHEMISTRY; COCULTURE; CYTOLOGY; FERMENTATION; METABOLISM; PROCEDURES; SACCHAROMYCES CEREVISIAE;

ASCOMYCOTA; BIOTECHNOLOGY; COCULTURE TECHNIQUES; FERMENTATION; FRUCTOSE; OLIGOSACCHARIDES; SACCHAROMYCES CEREVISIAE;

EID: 84942279093     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.08.088     Document Type: Article

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