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DiP-LeFOS

Extraction of levanes and fructo-oligosaccharides of the levan type from sugar beet processing residues

Project description

The cultivation of sugar beet and the extraction of beet sugar play an important role in the Central German mining area.
However, sugar beet residues such as sugar beet leaves have not been used to date, while the residues from sugar production are mainly used as animal feed and not for the production of high-quality food ingredients.
One possibility that has not yet been exploited is the use of microorganisms that are capable of forming the polysaccharide “levan” and the hydrolysis of the levan to fructooligosaccharides of the levan type.
These oligo- and polymeric fructans can be produced from sucrose with the help of lactic acid bacteria or recombinant enzymes and have a high application potential as hydrocolloid, fat substitute or sugar substitute.
Accordingly, the corresponding production of these functional carbohydrates offers an opportunity to improve the added value of sugar beet.

Goals

As part of the project, organisms and fermentation conditions are to be developed that enable levan synthesis in sugar beet-based media.
In addition, enzymes will be developed that allow the best possible cleavage of the levanes to fructooligosaccharides.
The biotechnological processes are developed using various digital tools (including various machine learning tools, digitally supported enzyme engineering) and then transferred to pilot scale.
In addition, the resulting products are chemically characterized and tested for their use in various foods.
This will be accompanied by a sustainability assessment of the entire process.
The aim is to establish new value chains in the Central German region by improving the chemical and material utilization of sugar beet through the process developed.

Funding period

01.04.2024 – 31.12.2028
Network coordinator
Prof. Dr. Daniel Wefers (Gesamt-Verbundkoordination = Teilprojekt A)
Martin-Luther-Universität Halle-Wittenberg

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