Fast demographic growth has led to increasing interest in low-cost alternative protein
sources to meet population needs. Consequently, scientific researchers have been focused …

Oligosaccharides are low-molecular-weight carbohydrates with crucial physical, chemical,
and physiological properties, which are increasingly important in the fields of food …

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

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 …

Highlights•Non-digestible oligosaccharides (NDOs) are the major class of prebiotic
ingredients.•Synthesis of NDOs allows the upgrade of underutilized carbohydrates.•Enzyme …

Abstract Background Fructosyltransferases (FTases) are drawing increasing attention due to
their application in prebiotic fructooligosaccharide (FOS) generation. FTases have been …

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 …

Dietary prebiotics have been associated with the prevention and treatment of many 21st-
century diseases. Prebiotics' health benefits have been linked to microbiome–host complex …

Filamentous fungi have been growingly used to produce many compounds we use on a
daily basis, such as antibiotics and enzymes, or even to treat industrial effluents. While some …