Table 3.

Examples for the production of I-FOS and scFOS with bacterial and fungal enzymes

Microbial origin	Production strategy	Sucrose concentration [g L−1]	FOS concentration [g L−1]	FOS yield [g g−1]a	References
Bacterial enzymes
L. gasseri	Crude enzyme	800	401 ± 7	0.50 ± 0.1	This work
L. gasseri	Purified enzyme	300	135c)	0.45	(Díez-Municio et al. 2013)
L. reuteri	Purified enzyme	700	307	0.44c	(Ni et al. 2022)
Bacillus macerans	Crude enzyme	500	212c	0.42	(Kim et al. 1998)
L. gasseri	Purified enzyme	345	146 ± 7	0.42 ± 0.02	(Wienberg et al. 2021)
L. reuteri	Fermentation with recombinant yeast	400	153 ± 1	0.38c	(Ko et al. 2019)
Leuconostoc citreum	Purified enzyme	700c	225c	0.32c	(Peña-Cardeña et al. 2015)
Fungal enzymes
Penicillium citrinum	Whole cells	700	399c	0.57b,d	(Hayashi et al. 2000)
Aspergillus japonicus	Immobilized cells	650	397c	0.61b,d	(Cruz et al. 1998)
Penicillium citreonigrum	Fermentation with whole cells	200	126	0.65 ± 0.06d	(Nobre et al. 2019)
Aspergillus japonicus	Fermentation with immobilized cells	165	116.3	0.69d	(Mussatto et al. 2009)

^aBased on the amount of initial sucrose [w/w]

^bBased on total saccharides [w/w]

^cCalculated on the basis of values specified by authors

^dValues based on the production of scFOS with high glucose content