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Enzymatic Trends of Fructooligosaccharides Production by Microorganisms

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Abstract

Fructooligosaccharides are influential prebiotics that affect various physiological functions in such a way that they promote positive impact to health. They occur naturally in many fruits and vegetables in trace amounts. However, they are mainly produced commercially by the reaction of microbial enzymes with di- or polysaccharides, such as sucrose or inulin as a substrate. For maximum production of fructooligosaccharides on an industrial level, development of more enzymes with high activity and stability is required. This has attracted the attention of biotechnologists and microbiologists worldwide. This study aims to discuss the new trends in the production of fructooligosaccharide and its effect on numerous health qualities through which it creates great demand in the sugar market.

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Acknowledgments

The lead author MAG is greatly thankful to the Department of Zoology, Dr. Harisingh Gour University, Sagar (MP) India for carrying out research work and also to UGC for providing SRF UGC BSR meritorious fellowship for financial support.

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  1. Microbial Technology Laboratory, Department of Zoology, Dr. Harisingh Gour University, Sagar, MP, 470003, India

    Mohd Anis Ganaie & Uma Shanker Gupta

  2. Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Nigeria

    Agbaje Lateef

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Ganaie, M.A., Lateef, A. & Gupta, U.S. Enzymatic Trends of Fructooligosaccharides Production by Microorganisms. Appl Biochem Biotechnol 172, 2143–2159 (2014). https://doi.org/10.1007/s12010-013-0661-9

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