Purification of food-grade oligosaccharides using immobilised cells of Zymomonas mobilis

Abstract.

Immobilised cells of the bacterium Zymomonas mobilis were used to remove glucose, fructose, and sucrose from food-grade oligosaccharide mixtures. Unpurified fructo-, malto-, isomalto-, gentio-, and inulin-oligosaccharides, containing total carbohydrate concentrations of 300 g l^–1, were added to immobilised cells, in 100 ml batch reactors. No pH control or nutrient additions were required. Contaminating glucose, fructose, and sucrose within the mixtures was completely fermented within 12 h. The fermentation end products were ethanol and carbon dioxide. A minor amount of sorbitol was also produced as a fermentation by-product in the inulin–oligosaccharide mixture. No degradation of the oligosaccharides in the mixtures was observed.