Duniesky Martínez Ana G. Martínez Yamira Quintero Alina Sobrino Odet Céspedes Carmen Menéndez Enrique R. Pérez
Research-Development Department Center for Genetic Engineering and Biotechnology of Sancti Spíritus (CIGBSS) Circunvalante Norte S/N Olivos 3 P.O. Box 83 Sancti Spíritus 60200 CubaEnzyme Technology Group Agricultural Research Department Center for Genetic Engineering and Biotechnology (CIGB) Ave 31 entre 158 y 190 P.O. Box 6162 Havana 10600 Cuba
摘要:
Fructooligosaccharides (FOS) are widely recognized prebiotics that selectively stimulate beneficial gut microbiota. Among short-chain FOS, 1-kestose has been reported to exert superior bifidogenic activity compared to longer-chain oligosaccharides, and its enrichment in FOS mixtures is increasingly valued for therapeutic and nutritional applications. However, industrial production of FOS from sucrose often results in mixtures contaminated with residual sucrose and glucose, which diminish prebiotic efficacy and limit use in populations with metabolic disorders. To address this, we developed a recombinant Komagataella phaffii strain expressing a mutated levansucrase (LsdA R171K–H172S) from Gluconoacetobacter diazotrophicus for the synthesis and purification of FOS. Fed-batch culture experiments revealed an imbalance between periplasmic retention and extracellular secretion of the enzyme, despite the presence of a secretion signal. To overcome this limitation, cells were immobilized in calcium alginate beads, enabling simultaneous sucrose hydrolysis and glucose consumption. Optimal biomass loading was determined to be 300 g/L, balancing enzymatic activity and bead stability. Semicontinuous purification was performed in a fixed column at 35 °C with varying carbohydrate concentrations. The highest FOS purity (91.8%) and recovery (90.5%) were achieved at 400 g/L carbohydrate concentration. The resulting solution contained predominantly 1-kestose (79.9%) with 20% nystose, and negligible residual sucrose or glucose. This one-step bioprocess demonstrates an efficient strategy for producing high-purity FOS enriched in 1-kestose, offering advantages over conventional fermentation and purification methods and supporting the development of functional foods with enhanced prebiotic potential.
Wei-Tao Zhai Han Zhao Li-Juan Chai Wei Zhang Xiao-Juan Zhang Zhen-Ming Lu Chuan-Qiang Gao Guan-Ru Si Wen-Qing Zhang Song-Tao Wang Cai-Hong Shen Zheng-Hong Xu
School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education Jiangnan University Wuxi 214122 PR ChinaAnhui Xuanjiu Group Co. Ltd. Xuancheng 242000 PR ChinaNational Engineering Research Center of Solid-State Brewing Luzhou 646000 PR ChinaInnovation Center for Advanced Brewing Science and Technology College of Biomass Science and Engineering Sichuan University Chengdu 610065 PR China
摘要:
1-Propanol is a crucial flavor compound in Jiang-flavor Baijiu, yet the key microbial pathways and environmental factors controlling its synthesis have not been systematically investigated. Using an integrated approach of metagenomics and culture-dependent techniques, this study identified the key microbes, pathways, and factors controlling 1-propanol synthesis. The highest 1-propanol level was detected in first-round base Baijiu, with rapid accumulation during early pit fermentation. Metagenomics revealed the propanoate pathway as the dominant route, primarily contributed by Limosilactobacillus, while Pichia and Saccharomyces were key providers of pyruvate decarboxylase in the citramalate and threonine pathways. Pure-culture validation confirmed that L. panis MR32 predominantly utilizes 1,2-propanediol as the precursor, while yeasts such as P. kudriavzevii 2J2 and S. cerevisiae LB7A prefer the 2-ketobutyrate pathway. Environmental tests revealed optimal 1-propanol production by L. panis MR32 at pH 5.5 and increasing yields with temperature (25–45 °C). In contrast, most yeasts produced the most 1-propanol at 30 °C, beyond which yields declined, with only P. kudriavzevii 2J2 and I. orientalis IO tolerating high lactic acid. Our findings clarify the microbial division of labor and environmental drivers of 1-propanol formation, enabling targeted fermentation control.
摘要:
Starting from the stability theorem of Erdős and Simonovits, there have been interesting studies on stability of graphs forbidding certain substructures in terms of edge numbers, minimum degrees or numbers of cliques. In this paper we obtain strong structural stability of -free in terms of the number of copies of . Let be the number of copies of F in G. We show that a -free graph G must be very close to when