Studies on production and physical properties of neo-FOS produced by co-immobilized Penicillium citrinum and neo-fructosyltransferase

Jung Soo Lim, Jong Ho Lee, Seong Woo Kang, Seung Won Park, Seung Wook Kim

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

In this study, a co-immobilization process was developed to improve the production of neo-fructooligosaccharides (neo-FOS) by the neo- fructosyltransferase of Penicillium citrinum and to investigate its physicochemical properties. The optimal concentration of CaCl2 for the co-immobilization process was determined to be 0.25 M. In batch production, co-immobilization of whole cells together with neo-fructosyltransferase produced more neo-FOS (108.4 g/L) than did whole cell immobilization (49.4 g/L). In a study on water activity of neo-FOS, we found that the minimal concentration capable of inhibiting bacterial growth was about 42%, and that the minimal inhibitory concentration for fungal growth was about 68%. In terms of pH, neo-FOS was stable in the pH range of 7-10, but was degraded to an increasing extent with decreasing pH, and it was found to be thermally stable at food processing temperatures.

Original languageEnglish
Pages (from-to)457-462
Number of pages6
JournalEuropean Food Research and Technology
Volume225
Issue number3-4
DOIs
Publication statusPublished - 2007 Jul

Keywords

  • Immobilization
  • Neo-fructooligosaccharide
  • Neo-fructosyltransferase
  • Penicillium citrinum

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering

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