Recent trends in the microbial production,analysis and application of Fructooligosaccharides

<p align="justify">This review focuses on the recent developments in the area of FOS research—its microbial production, functional properties and applications and an overview of the different analytical methods for the determination of the FTase.Different microbial sources of FTase reported in literature to produce FOS with different linkages to form 1-kestose,6-kestose and neokestose in varying yields based on initial sucrose concentration is discussed. Different fermentative methods have been used for production of FOS. SSF has been used for the production of a value added product FOS utilizing various agroindustrial byproducts. The nutritional and culture parameters when optimized, the FOS yields and productivity could be improved. The use of immobilized enzymes and cells has led to the development of effective and economic methods for large-scale production of FOS.
Forced flow Membrane reactor systems, biocatalyst system
with a bioreactor equipped with a microfiltration systems,
have been used for production of high content FOS by
removing the released glucose and unreacted sucrose from
mixed enzyme system of Fructosyl Transferase and glucose
oxidase or glucose dehydrogenase, could produce highly
concentrated FOS up to 90–98%. Nano-filtration for
removing glucose resulted in FOS of 90% concentration.
The purified enzyme was found to produce kestose and
nystose unlike the crude enzyme which produced GF5 and
GF6 oligosaccharides Kinetic parameters (Vm, Km, and Ki) of
the enzyme were determined from experimental data on the
transfructosylation rate at various substrate concentrations
with and without addition of glucose Techniques like HPLC,
using polar-bonded phase and resin-based HPLC columns
are commonly used for separation of oligosaccharides with
refractive Index Detector or pulsed amperometric detector
and annular size exclusion chromatography for large scale
and continuous fractionation. Other techniques like gas
liquid chromatography, thin layer chromatography, NMR
and Mass Spectrometry have been used for structure
analyses. The functional properties like use as prebiotics,
dietary fiber, role in absorption and defense/Immunity, lipid metabolism control of diabetics have been discussed. A
variety of applications in food formulations are also
discussed.</p>