Production and partial purification of galacto-oligosaccharides by sequential fermentation

Michele Cristina Rodrigues da Cruz, Radla Zabian Basseto, Tânia Maria Bordin Bonfim, Débora Brand, Nelci Catarina Chiquetto, Mareci Mendes de Almeida


Galacto-oligosaccharides are compounds that are synthesized from lactose containing two to five galactose units and a terminal glucose residue. They are formed from lactose by the transgalactosylation activity of the enzyme β-galactosidase. During the galacto-oligosaccharides synthesis are formed significant amounts of glucose and galactose, products that are considered reaction inhibitors. This work aims to produce and partly purify galacto-oligosaccharides using sequential fermentation. Galacto-oligosaccharides were produced using Aspergillus oryzae ATCC 11488 by solid-state fermentation (first part); Saccharomyces cerevisiae was used for the selective removal of the monosaccharides from the GOS mixture, (second part). The substrate for the solid-state fermentation was moistened wheat bran with a solution of 2% (w/v) lactose whey permeate. For the production of the galacto-oligosaccharides, a solution of 25 % (w/v) lactose whey permeate was used. Enzymatic activity of β-galactosidase was determined using o-nitrophenyl-galactopyranoside as substrate. β-galactosidase maximum activity was 0,43 U mL-1, obtained in 96 hours of solid-state fermentation. Galacto-oligosaccharide yield was 13,7%, area percentage of glucose and galactose was 13.76%, and 7.93% respectively, after 24 hours of fermentation at 40 °C and pH 5.9. After sequential fermentation, 85% of glucose was removed in 48 hours of fermentation and a 63% increase in the area percentage of galacto-oligosaccharides after 60 hours of fermentation. It was shown that sequential fermentation can be used in the partial purification of mixtures of carbohydrates, which facilitates the subsequent separation stages.


Solid-state fermentation, Aspergillus oryzae, β-galactosidase, sequential fermentation, Saccharomyces cerevisiae

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DOI: 10.3895/rebrapa.v8n4.4507


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