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Sugarcane molasses and yeast powder used in the Fructooligosaccharides production by Aspergillus japonicus-FCL 119T and Aspergillus niger ATCC 20611

  • Original Paper
  • Published:
Journal of Industrial Microbiology and Biotechnology

Abstract

Different concentrations of sucrose (3–25% w/v) and peptone (2–5% w/v) were studied in the formulation of media during the cultivation of Aspergillus japonicus-FCL 119T and Aspergillus niger ATCC 20611. Moreover, cane molasses (3.5–17.5% w/v total sugar) and yeast powder (1.5–5% w/v) were used as alternative nutrients for both strains’ cultivation. These media were formulated for analysis of cellular growth, β-Fructosyltransferase and Fructooligosaccharides (FOS) production. Transfructosylating activity (U t ) and FOS production were analyzed by HPLC. The highest enzyme production by both the strains was 3% (w/v) sucrose and 3% (w/v) peptone, or 3.5% (w/v) total sugars present in cane molasses and 1.5% (w/v) yeast powder. Cane molasses and yeast powder were as good as sucrose and peptone in the enzyme and FOS (around 60% w/w) production by studied strains.

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Acknowledgment

We thank Usina Nova America (Tarumã/SP/Brazil) for granting the standards: 1-Kestose, Nystose and Fructosyl-nytose (Waco pure chemical Ltda), cane-molasses and yeast powder. This work was supported by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)/SP/Brazil.

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  1. Departamento de Ciências Biológicas-F.C.L., Universidade Estadual Paulista-UNESP, Assis, SP, Av. Dom Antônio, 2100, São Paulo, CEP 19800000, Brazil

    Claudia Dorta, Rubens Cruz, Pedro de Oliva-Neto & Danilo José Camargo Moura

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  1. Claudia Dorta
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  2. Rubens Cruz
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  3. Pedro de Oliva-Neto
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  4. Danilo José Camargo Moura
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Correspondence to Claudia Dorta.

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Dorta, C., Cruz, R., de Oliva-Neto, P. et al. Sugarcane molasses and yeast powder used in the Fructooligosaccharides production by Aspergillus japonicus-FCL 119T and Aspergillus niger ATCC 20611. J Ind Microbiol Biotechnol 33, 1003–1009 (2006). https://doi.org/10.1007/s10295-006-0152-x

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  • DOI: https://doi.org/10.1007/s10295-006-0152-x

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