European Food Research and Technology

, Volume 225, Issue 3–4, pp 457–462 | Cite as

Studies on production and physical properties of neo-FOS produced by co-immobilized Penicillium citrinum and neo-fructosyltransferase

  • Jung Soo Lim
  • Jong Ho Lee
  • Seong Woo Kang
  • Seung Won Park
  • Seung Wook Kim
Original Paper


In this study, a co-immobilization process was developed to improve the production of neo-fructooligosaccharides (neo-FOS) by the neo-fructosyltransferase of Penicillium citrinum and to investigate its physicochemical properties. The optimal concentration of CaCl2 for the co-immobilization process was determined to be 0.25 M. In batch production, co-immobilization of whole cells together with neo-fructosyltransferase produced more neo-FOS (108.4 g/L) than did whole cell immobilization (49.4 g/L). In a study on water activity of neo-FOS, we found that the minimal concentration capable of inhibiting bacterial growth was about 42%, and that the minimal inhibitory concentration for fungal growth was about 68%. In terms of pH, neo-FOS was stable in the pH range of 7–10, but was degraded to an increasing extent with decreasing pH, and it was found to be thermally stable at food processing temperatures.


Immobilization Neo-fructosyltransferase Neo-fructooligosaccharide Penicillium citrinum 



This study was supported by research grants from the Korea Science and Engineering Foundation (KOSEF) through the Applied Rheology Center (ARC), an official KOSEF-created engineering research center (ERC) at Korea University, Seoul, Korea.


  1. 1.
    Hidaka H, Hirayama M, Sumi N (1998) Agric Biol Chem 52:1181–1187Google Scholar
  2. 2.
    Park Y, Almeida M (1991) World J Microbiol Biotechnol 7:331–334CrossRefGoogle Scholar
  3. 3.
    Su Y, Sheu C, Chien Y, Tzan T (1991) Life Sci 15:131–139Google Scholar
  4. 4.
    Yun J, Song S (1993) Biotechnol Lett 15:573–576CrossRefGoogle Scholar
  5. 5.
    Kang S, Lee J, Park Y, Lee C, Kim S, Chang B, Kim C, Seo J, Rhee S, Jung S, Kim S, Park S, Jang K (2004) J Microbiol Biotechnol 14:1232–1238Google Scholar
  6. 6.
    Nadeau D (2000) Nutr Clin Care 3:266–273CrossRefGoogle Scholar
  7. 7.
    Urgell M, Orleans A (2001) Early Hum Dev 65:43–44CrossRefGoogle Scholar
  8. 8.
    Cruz R, Belini M, Belote J, Vieira C (1998) Biores Technol 65:139–143CrossRefGoogle Scholar
  9. 9.
    Hayashi S, Hayashi T, Kinoshita J, Takasaki Y, Imada K (1992) J Ind Microbiol 9:247–250CrossRefGoogle Scholar
  10. 10.
    Yun J, Jung K, Jeon Y, Lee J (1992) J Microbiol Biotechnol 2:98–101Google Scholar
  11. 11.
    Hidaka H, Hirayama M, Sumi N (1998) Agric Biol Chem 52:1181–1187Google Scholar
  12. 12.
    Hirayama M, Sumi N, Hidaka H (1998) Agric Biol Chem 53:667–673Google Scholar
  13. 13.
    Hayashi S, Yoshiyama T, Fujii N, Shinohara S (2000) Biotechnol Lett 22:1465–1469CrossRefGoogle Scholar
  14. 14.
    Kilian S, Sutherland F, Meyer P, du Preez J (1996) Biotechnol Lett 18:975–980CrossRefGoogle Scholar
  15. 15.
    Kilian S, Kritzinger S, Rycroft C, Gibson G, du Preez J (2002) World J Microbiol Biotechnol 18:637–644CrossRefGoogle Scholar
  16. 16.
    L’Hocine L, Wang Z, Jiang B, Xu S (2000) J Biotechnol 81:73–84PubMedCrossRefGoogle Scholar
  17. 17.
    Long J, Lee W, Guo S (2000) Biocatal Biotransform 17:431–433CrossRefGoogle Scholar
  18. 18.
    Yun J, Lee M, Song S (1994) J Ferment Bioeng 77:159–163CrossRefGoogle Scholar
  19. 19.
    Chien C, Lee W, Lin T (2001) Enzyme Microb Tech 29:252–257CrossRefGoogle Scholar
  20. 20.
    Sheu D, Lio P, Chen S, Lin C, Duan K (2001) Biotechnol Lett 23:1499–1503CrossRefGoogle Scholar
  21. 21.
    Park M, Lim J, Kim J, Park S, Kim S (2005) Biotechnol Lett 27:127–130PubMedCrossRefGoogle Scholar
  22. 22.
    Bradford MM (1976) Anal Biochem 72:248–254PubMedCrossRefGoogle Scholar
  23. 23.
    Devi S, Sridhar P (2000) Process Biochem 36:225–231CrossRefGoogle Scholar
  24. 24.
    Brown A (1976) Bacteriol Rev 40:803PubMedGoogle Scholar
  25. 25.
    Lee C, Moussa S, Lee H, Kim S (1990) Kor J Diet Cult 5:431–436Google Scholar

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Jung Soo Lim
    • 1
  • Jong Ho Lee
    • 1
  • Seong Woo Kang
    • 2
  • Seung Won Park
    • 3
  • Seung Wook Kim
    • 1
  1. 1.Department of Chemical and Biological EngineeringKorea UniversitySeoulKorea
  2. 2.Research Institute of Engineering and TechnologyKorea UniversitySeoulKorea
  3. 3.Food Ingredient DivisionCJ Foods R&D, CJ Corp.SeoulKorea

Personalised recommendations