The substrate for microbial fermentation cannot be oligosaccharides.
Oligosaccharide refers to the general name of sugars with 2 to 10 monosaccharides connected by glycosidic bonds. Fructooligosaccharide (FOS) is a very important type of oligosaccharide, also known as oligosaccharide, sucrose trisaccharide oligosaccharide or sucrose oligosaccharide. It refers to the fructose residue in the sucrose molecule. The general name for fructotriose, fructotetraose, fructopentaose and their mixtures consisting of 1 to 3 fructose groups connected by α(1-2) glycosidic bonds. It is an excellent water-soluble dietary fiber. . Natural fructo-oligosaccharides are widely found in nature, such as potato, onion, garlic, moss, wheat, barley, rye, banana and other plants or fruits. The content of fructo-oligosaccharides in inulin is high. The highest, about 92%. However, it is difficult to extract natural fructooligosaccharides by technology, and it is difficult to produce them in batches. Currently, commercial fructooligosaccharides are mainly produced using biological enzyme engineering technology.