Inulin fermentation products

The idea that inulin-type fructans are fermented by bacteria colonising the large bowel is supported by many in vitro (both analytic and microbiological) and in vivo studies, which, in addition, confirm the production of lactic and short-chain carboxylic acids as end products of the fermentation (Tanner, 2005). Furthermore, it was shown inhuman in vivo studies that this fermentation leads to the selective stimulation of growth of the bifidobacteria population, making inulin-type fructans the prototypes of prebiotics (Roberfroid, 1997 Roberfroid, 2001). 

A Nutraceutical is any substance that is a food or a part of a food and provides medical or health benefits. Nutraceutical products are also known as functional foods. Inulin-containing foods have long been known to be beneficial for health. Inulin is fermented in the colon, selectively altering the microflora present (Gibson et al., 1995). Bifidobacteria, a genus considered to have health-promoting properties, displaces a number of undesirable microbes. Inulin is a component of many probiotic food supplements (see Section 6.1.3). 

Interest in bioconversion of polysaccharides into refined chemicals has vacillated with the market price of traditional sources. Due to its relatively low production cost, Jerusalem artichoke-derived inulin is an attractive feedstock for commercial production of several common reagents (e.g., ethanol, acetone, butanol, 2,3-butanediol, lactic acid, succinic acid) (Barthomeuf et al., 1991 Drent and Gottschal, 1991 Drent et al., 1991,1993 Fages et al., 1986 Fuchs, 1987 Marchal et al., 1985 Middlehoven et al., 1993). Selection of the appropriate microorganism (Table 5.8) and fermentation conditions is essential for maximizing the yield of a desired component. 

Fontana, A., Hermann, B., and Guiraud, J.P., Production of high-fructose-containing syrups from Jerusalem artichoke extracts with fructose enrichment through fermentation, in Inulin and Inulin-Containing Crops, Fuchs, A., Ed., Elsevier, Amsterdam, 1993, pp. 251-358. 

Negro, M.J., Ballesteros, I., Manzanares, P, Oliva, J.M., Saez, F., and Ballesteros, M., Inulin-containing biomass for ethanol production carbohydrate extraction and ethanol fermentation, Appl. Biochem. Biotech., 129-132, 922-932, 2006. 

Ohta, K., Hamada, S., and Nakamura, T. 1993. Production of high concentrations of ethanol from inulin by simultaneous saccharification and fermentation using Aspergillus niger and Saccharomyces cerevisiae. App. Environ. Microbiol, 59, 729-733. 

Tabulate the following properties of dextrose, levulose, galactose, sucrose, lactose, maltose, raffinose, starch, dextrin, glycogen, inulin, and cellulose solubility in water, products formed on hydrolysis, fermentability, and action with Fehling s solution. 

The use of inulin and nondigestible oligosaccharides improves the taste and textnre of food in which are added. In addition, these fibers are readily fermentable by specific bacteria snch as lacto-bacilli and bifidus bacteria, resulting in an increase in their population with the simultaneous production of short chain fatty acids. These fatty acids, especially butyrate, acetate, and propionate provide metabolic energy for the host. 

Liong, M.T. and Shah, N.P. (2005) Production of organic acids from fermentation of mannitol, fruc-tooligosaccharide and inulin by a cholesterol removing Lactobacillus acidophilus strain. /. Appl Microbiol, 99, 783-793. 

Saha, B.C. (2006) Production of mannitol from inulin by simultaneous enzymatic saccharification and fermentation with Lactobacillus intermedius NRRL B-3693. Enzyme Microb. Tech-nol, 39, 991-995. 

This fructosyltransferase and the related fructan is interesting for many possible applications. Only based on sucrose as raw material high molecular weight inulin, preferably without branches similar to plant inulin, can be produced in aqueous solution. Scale-up is the same as the production design for dextran or neo-amylose. The utilization of the simultaneously formed glucose as food, feed or fermentation medium should be no problem. 

Roberfroid MB, van Loo JAE, Gibson GR. The Bifidogenic nature of chicory inulin and its hydrolysis products. / Nutr. 1998 128 11-19. Rossi M, Corradini C, Amaretti A, et al. Fermentation of fructooligosaccharides and inulin by bifidobacteria a comparative study of pure and fecal cultures. Appl Environ Microbiol. 2005 71 6150-6158. 

---