Journal of Food Technology

Year: 2004
Volume: 2
Issue: 3
Page No. 161 - 165

Production of Fructooligosaccharides (FOS) Syrup from Sucrose using Aspergillus Niger ATCC 20611

Authors : S. Md Zaidul and M.E. Azhar

Abstract: The production of fructooligosaccharides from sucrose by the enzyme glucose oxidase was done for 72 hours. In order to determine the relationship between enzyme activity and transformation of sucrose into fructooligosaccharides, the transfructosylating and hydrolyzing activities in the cell and culture both of microorganisms, including Aspergillus niger ATCC 20611, were assayed. The optimum conditions for reaction were as follows: pH, 5.5; temperature, 40oC; sucrose concentration, 70% (700g/L), agitation speed, 260 rpm. Products were analyzed by high performance liquid chromatograph (HPLC).

How to cite this article:

S. Md Zaidul and M.E. Azhar , 2004. Production of Fructooligosaccharides (FOS) Syrup from Sucrose using Aspergillus Niger ATCC 20611 . Journal of Food Technology, 2: 161-165.

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