naa a22 4500 510726410 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0873-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0873-y Maximization of Fructooligosaccharides and β-Fructofuranosidase Production by Aspergillus japonicus under Solid-State Fermentation Conditions [Elektronische Daten] [Solange Mussatto, Lina Ballesteros, Silvia Martins, Dulce Maltos, Cristóbal Aguilar, José Teixeira] The conditions of temperature, moisture content, and inoculum rate able to maximize the production of fructooligosaccharides (FOS) and β-fructofuranosidase (FFase) enzyme by solid-state fermentation were established. Fermentation assays were performed using the support material (coffee silverskin) moistened to 60, 70, or 80% with a 240-g/l sucrose solution and inoculated with a spore suspension of Aspergillus japonicus to obtain 2 × 105, 2 × 106, or 2 × 107 spores/gram dry material. The fermentation runs were maintained under static conditions at 26, 30, or 34°C during 20h. The moisture content did not influence the FOS and FFase production; however, temperature between 26 and 30°C and inoculum rate of approximately 2 × 107 spores/gram dry material maximized the results (FOS = 208.8g/l with productivity of 10.44g/lh; FFase = 64.12units U/ml with productivity of 4.0U/mlh). These results are considerably higher than those obtained under no optimized fermentation conditions and represent an important contribution for the establishment of a new industrial process for FOS and FFase production. Springer Science+Business Media, LLC, 2012 Coffee silverskin nationallicence Solid-state fermentation nationallicence Fructooligosaccharides nationallicence β-Fructofuranosidase nationallicence Aspergillus japonicus nationallicence Mussatto Solange Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut Ballesteros Lina Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut Martins Silvia Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut Maltos Dulce Food Research Department, School of Chemistry, Autonomous University of Coahuila, Blvd. Venustiano Carranza S/N Col. República Oriente, 25280, Saltillo, Coahuila, Mexico aut Aguilar Cristóbal Food Research Department, School of Chemistry, Autonomous University of Coahuila, Blvd. Venustiano Carranza S/N Col. República Oriente, 25280, Saltillo, Coahuila, Mexico aut Teixeira José Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2128-2134 1935-5130 6:8<2128 2013 6 11947 https://doi.org/10.1007/s11947-012-0873-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0873-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mussatto Solange Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 700 1- Ballesteros Lina Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 700 1- Martins Silvia Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 700 1- Maltos Dulce Food Research Department, School of Chemistry, Autonomous University of Coahuila, Blvd. Venustiano Carranza S/N Col. República Oriente, 25280, Saltillo, Coahuila, Mexico aut NATIONALLICENCE 700 1- Aguilar Cristóbal Food Research Department, School of Chemistry, Autonomous University of Coahuila, Blvd. Venustiano Carranza S/N Col. República Oriente, 25280, Saltillo, Coahuila, Mexico aut NATIONALLICENCE 700 1- Teixeira José Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2128-2134 1935-5130 6:8<2128 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer