Pectic oligosaccharides hydrolyzed from orange peel by fungal multi-enzyme complexes and their prebiotic and antibacterial potentials

Orange peel wastes were enzymatically depolymerized into pectic oligosaccharides (POS) by multi-enzyme complexes from Aspergillus japonicus PJ01. The hydrolyzate was fractionated via membrane separation into three fractions: POS1

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Bibliographische Detailangaben
Veröffentlicht in:	Food science & technology 2016-06, Vol.69, p.203-210
Hauptverfasser:	Li, Pei-jun, Xia, Jin-lan, Nie, Zhen-yuan, Shan, Yang
Format:	Artikel
Sprache:	eng
Schlagworte:	Aspergillus japonicus Bacillus subtilis Bacteroides fragilis Bifidobacterium infantis Clostridium perfringens Escherichia coli Lactobacillus acidophilus Multi-enzyme complexes Orange peel wastes Pectic oligosaccharides Probiotics Real-time quantitative PCR Staphylococcus aureus
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Beschreibung
Zusammenfassung:	Orange peel wastes were enzymatically depolymerized into pectic oligosaccharides (POS) by multi-enzyme complexes from Aspergillus japonicus PJ01. The hydrolyzate was fractionated via membrane separation into three fractions: POS1
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2016.01.042