Microbial Production of Galactooligosaccharides

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dc.contributor.authorDurgut-Malçok, Senanur
dc.contributor.authorOztekin, Sebahat
dc.contributor.authorAdal, Samiye
dc.contributor.authorİnan-Çınkır, Nuray
dc.contributor.authorÇelebi, Yasemin
dc.contributor.authorÇalışkan Koç, Gülşah
dc.contributor.authorDelikanli-Kiyak, Berrak
dc.date.accessioned2026-02-28T12:08:56Z
dc.date.available2026-02-28T12:08:56Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractGalactooligosaccharides (GOSs) are prebiotic compounds derived from lactose, known for their ability to selectively promote the growth of beneficial gut microbiota, like bifidobacteria and lactobacilli. Their physiological benefits include enhanced gut health, improved immune function, and increased mineral absorption. Produced primarily through enzymatic synthesis using microbial ?-galactosidases, GOSs offer an efficient and environmentally friendly alternative to chemical production methods. Recent advancements in enzyme immobilization and biotechnological approaches have optimized GOS yields, enabling their incorporation into a variety of food and health applications, including infant formulas, dairy products, and clinical supplements. The structural diversity of GOSs, characterized by their glycosidic linkages and degrees of polymerization, contributes to their functional versatility and prebiotic efficacy. Furthermore, their stability under acidic and high-temperature conditions makes them suitable for industrial processes. Despite these advancements, challenges such as cost reduction, process optimization, and the use of alternative substrates persist. Future research on enzyme engineering and tailored GOS formulations is anticipated to address these issues, expanding their applications in functional foods, nutraceuticals, and personalized health solutions. GOSs remain a promising tool for improving health and meeting diverse nutritional needs. © 2025 Springer Nature Switzerland AG.
dc.identifier.doi10.1007/978-3-031-90974-0_39
dc.identifier.endpage539
dc.identifier.isbn9783031909733
dc.identifier.isbn9783031909740
dc.identifier.scopus2-s2.0-105023600704
dc.identifier.startpage509
dc.identifier.urihttps://doi.org/10.1007/978-3-031-90974-0_39
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5730
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.ispartofMicrobial Production of Food Bioactive Compounds
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectEnzymatic synthesis
dc.subjectFunctional foods
dc.subjectGalactooligosaccharides
dc.subjectGut microbiota
dc.subjectHealth benefits
dc.subjectMicrobial production
dc.subjectPrebiotics
dc.subject?-galactosidase
dc.titleMicrobial Production of Galactooligosaccharides
dc.typeBook Chapter

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