Background Agave fructans are natural reserve carbohydrates in agave plants. These
polysaccharides are composed of blends of fructose polymers with different degrees of …

Agave syrup (AS) has recently gained popularity in the market for healthy, organic,
functional, and diabetic foods. This trend is due to its natural origin and putative …

Akkermansia muciniphila, an abundant member of the human gut microbiota, has been
suggested as a potential next-generation probiotic. However, its high sensitivity to oxygen …

Agave syrup (AS), a food product made from agave plant sap, is a vegan sweetener that has
become popular for replacing conventional sweeteners such as sucrose. As the demand for …

The aim of this work was to improve the production of fructosyltransferase (FTase) by Solid-
State Fermentation (SSF) using aguamiel (agave sap) as culture medium and Aspergillus …

Fructooligosaccharides (FOS) are important ingredients in the functional food industry
because they have different biological properties such as decrease level of triglycerides …

The aim of the study was the fungal production of fructooligosaccharides from solid-state
fermentation of different agro-industrial wastes (sugar cane bagasse, coffee husk, pineapple …

Aguamiel is the sap of “maguey pulquero” and can be consumed as a fresh beverage or
after a cooking process. Further, it is also fermented for the production of “pulque,” a …

The Pleurotus ostreatus mushroom is a source of high nutritional value and bioactive
compounds such as β‐glucans, with immunomodulatory, hypoglycemic, and prebiotic …

Fructosyltransferase (FTase) catalyzes the transfer of a fructosyl group to a sucrose
molecule or a fructooligosaccharide (FOS) when a FOS with a longer chain is formed …