Biological, social, and psychological practices greatly affect the dietary intake of people; as a
result, health-related complexities occur. Functional food and supplements have become …

Background Biotechnological potential of yeasts can be evidenced by the rich history of its
application in food fermentation. Several yeast species isolated from fermented foods have …

Background The prebiotic properties of fructooligosaccharides (FOS) are well documented.
The high demand of functional food by the food, pharmaceutical and biotechnology …

Increasing evidence shows that microbial synthesis plays an important role in producing
high value-added products. However, microbial monoculture generally hampers metabolites …

Background The disposal of waste from the food industry represents a major environmental
concern. Nonetheless, agro-industrial by-products can be enzymatically converted into low …

Short-chain fructooligosaccharides (ScFOS) are a group of linear fructose oligomers that
include 1-kestose, 1-nystose and 1-β-fructofuranosylnystose. ScFOS, which naturally occur …

Oligosaccharides are important ingredients for food and feed products. There has therefore
been much interest in the development of biocatalytic processes for their production …

Food industry has been pressed to develop products with reduced sugar and low caloric
value, while maintaining unchanged their rheological and physicochemical properties. The …

The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly
isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae YIL162 W, was …

Background Several diseases associated to colon microbial imbalance (dysbiosis), such as
obesity, diabetes, inflammatory bowel disease, cardiovascular disease and cancer, are …