ABSTRACT
In response to the growing demand for the natural, healthy and low-calorie food ingestion, a large number of alternative sweeteners have emerged since the early 1980s, among them the fructooligosaccharides (FOS) is the most commonly used. FOS, an inulin-type fructans, represents an important source of prebiotic compounds that are widely used as ingredient in functional foods. Several studies have demonstrated that FOS can stimulate the Bifi dobacterium growth in the human colon, help gut absorption of calcium and magnesium and decrease the plasma levels of phospholipids, triglycerides and cholesterol. Indeed, FOS have low caloric values and anti-cariogenic properties and are useful for the formulation of diabetic products. FOS from microbial origin has attracted particular attention, since the large-scale production is not complicated and their sweet taste is very similar to that of sucrose. This chapter describes an overview of FOS as a biotechnology product, with particular emphasis on their characteristics, methods of production by Bacillus subtilis Natto, and the applications of this important oligosaccharide in food industry.
