Increasing Sucrose Concentration Research Articles

Fabrication and characterization of three-dimensional silk fibroin scaffolds using a mixture of salt/sucrose

This study described the preparation of three-dimensional (3-D) silk fibroin (SF) scaffolds, which derived from a mixed salt/sucrose leaching without the process of lyophilization. Compared with the previous method, this fabrication of 3-D SF scaffold is simple and can have more diverse morphological appearances of pores depending on the different salt/sucrose mixing concentrations. The correlation between pore shape and septum of SF scaffolds or salt concentration was examined by SEM. Additionally, the effects of salt or glucose concentrations on mechanical properties, such as compressive modulus in dry and wet states, were studied. For the materials with ranged between 69–88%, water binding capacity decreased with increasing salt or decreasing sucrose. After cell seeding and culture, SEM images of scaffolds showed that cell infiltrations were increased along with increased sucrose concentration. Analysis of Masson’s trichrome staining showed positive findings for collagen deposits in scaffolds of the 100% sucrose type. Thus, our new method can fabricate 3-D SF scaffolds with different characteristics, and may be used for various tissue engineering uses.

Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process

Various model foods were needed as chemical marker carriers for the heating pattern determination in developing microwave heating processes. It is essential that these model foods have matching physical properties with the food products that will be microwave processed, such as meat, vegetables, pasta, etc. In this study, the physical properties of low acyl gellan gel were investigated to evaluate its suitability to be used as a possible model food for the development of single mode 915MHz microwave assisted pasteurization processes. These physical properties included the dielectric properties, gel strength and water holding capacities. In order to adjust the dielectric constant and loss factor, various amounts of sucrose (0, 0.1, 0.3 and 0.5g/mL (solution)) and salt (0, 100, 200, and 300mM) were added to 1% gellan gel (with 6mM Ca2+ addition). Results showed that sucrose and salt addition were effective for the adjustment of the dielectric constants and loss factor of gellan gels, respectively. Regression equations were developed to predict the relationship between the dielectric properties of gellan gel with sucrose content, salt content, and temperature (22–100°C) at 915MHz, and thus can be used to determine the formulation of a gellan gel model food to match the dielectric properties of a certain food that will be processed. The gellan gels with sucrose content of 0, 0.1 and 0.3g/mL (solution) showed relatively high gel strength for post microwave process handling. However, the addition of 0.5g/mL (solution) sucrose significantly decreased the gel strength, resulting in highly deformable gels. The water holding capacities of all the gels increased with increasing sucrose content, while the effect of salt was not consistent.

Effect of Different Factors During In Vitro Growth and Multiplication in Groundnut Cultivar ‘JL-24’

During the present study effect of different factors were studied during in vitro growth and multiplication of adventitious shoot buds induced from de-embryonated cotyledon explants of groundnut cultivar ‘JL-24’. Optimum shoot multiplication rate of 7.0 folds and average shoot length of 3.0 cm was achieved on Murashige and Skoog’s (MS) medium supplemented with 2.0 mgl−1 6-benzylamino purine. During subsequent subculture after every 21 days, an initial shoot number of 3 shoots per explant produced a maximum of 21 shoots per explant after 9 weeks. Sucrose at 3.0 % concentration supported the optimum shoot multiplication rate of 7.0 folds. Lowering or increasing sucrose concentration from the control (3.0 %) proved detrimental for in vitro shoot multiplication and growth. In case of liquid MS medium (without agar) supplemented with 6-benzylamino purine (2.0 mgl−1) and sucrose (3.0 %) the multiplication rate was reduced by 1.5 folds (after 6 weeks) as compared to the semi-solid medium (with 0.8 % agar). Hyperhydricity was also observed in liquid medium. Shoots measuring 3.0–4.0 cm obtained from multiplying cultures were found suitable for rooting. Cent per cent rooting was achieved on 1/4th MS medium with sucrose (2.0 %), agar (0.8 %) and indoleacetic acid (0.5 mgl−1). Subsequent hardening and acclimatization led to 95 % survival of in vitro raised plants.

The influence of different sugars on corn starch gelatinization process with digital image analysis method

The digital image analysis, integral optical density (IOD) method, combined with “the model of response difference of crystallite change (MRDCC)” was applied to dynamically analyze the influence of different sugars on the gelatinization of corn starch. All of the saccharides (ribose, fructose, glucose, sucrose, lactose, trehalose, maltose, raffinose and stachyose) proposed in our research showed protection effect on starch crystalline structure during gelatinization. The protection effect increased with the increase of sucrose concentration (0–20%). Trisaccharide and tetrasaccharide were more effective in inhibiting the gelatinization process than disaccharide; and the protection effect of disaccharides on starch was bigger than that of monosaccharide during gelatinization. The gelatinization inhibition effect had good relationship with nDHN (dynamic hydration number), and the increase of the equatorial OH (e−(OH)) group number of saccharides might increase the inhibition effect on starch gelatinization. However, in addition to the e−(OH) groups, the combination ability of sugar with water molecules might be also related to the size of the sugar molecules and their three-dimensional structure. We believed that owing to the helical structure which formed though hydrogen bonds, tetrasaccharide tended to decrease the hydration ability of saccharide and destabilized the water structure, thus the inhibitory effect of stachyose was almost the same as raffinose.

Hierarchically pores carbon-covered alumina/TiO2 catalysts from particle stabilized foams

To develop a more efficient support for free titania nanoparticles, the processing of particle-stabilized wet foams into macroporous carbon-covered alumina (CCA) supports was investigated in this study. The prepared supports had hierarchical pore structures consisting of pores with average cell sizes less than 2μm uniformly distributed on the walls of the macropores (>150μm). Furthermore, the carbon coverage and thus the pore size could be effectively controlled by tuning the sucrose content in the precursor. In particular, the cell diameter of the CCA foams decreased from 500 to 150μm with increasing sucrose content in the initial suspension from 10wt.% to 40wt.%. The hierarchical pore structures led to a strong adsorption capacity for organic dyes. Thus, the macroporous CCA/TiO2 catalysts showed about 16% higher photocatalytic degradation rates toward rhodamine B under ultraviolet light irradiation than do commercial free titania nanocatalysts.

Influence of Sucrose Content on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing

The influence of sucrose content on microwave-induced expansion of starch-based, extruded pellets under vacuum was investigated. Expansion of extruded pellets with different sucrose contents (0, 10 and 20%) was investigated in a microwave vacuum-drying system. With increasing sucrose content, volume expansion showed a nearly linear increase. Also, the number of pores increased with increasing sucrose content. A softening of the matrix might facilitate nucleation. Pore areas decrease with increasing number of pores. We therefore assume that nucleation has the strongest impact on pore area distribution. Mainly pillow-shaped and round final products were found. The shape of the final products could be related to the glass transition temperature Tg of the intermediate products and to heating and drying characteristics of the pellets during microwave vacuum processing. Tg decreases with increasing sucrose contents. If expansion of the initially cylindrical pellets takes place within the rubbery state, round final products are formed. If a glassy outer layer is built due to evaporation cooling of the surface and high Tg of the matrix, the pellets rupture upon expansion and the pillow shape forms. Practical Applications In contrast to direct expanded extruded snacks, third-generation snacks are generally produced by pre-drying nonexpanded, extruded pellets, followed by a separated expansion process. By this process route, extrusion can be performed at high moisture contents, moderate temperatures and moderate shearing conditions. This is beneficial in terms of preserving thermal- and mechanical-sensitive ingredients. A special feature of the process investigated in this study is that the expansion is achieved by microwave vacuum processing that allows an indirect expansion without a time- and energy-consuming pre-drying process. This study shows that total volume and inner structure of the expanded pellets is strongly influenced by the amount of sucrose added to the starch-based matrix. With these information producers can turn structure-related properties such as appearance, crispiness and crunchiness to target values.

Kinetics of sucrose conversion to fructo-oligosaccharides using enzyme (invertase) under free condition.

The study reports the synthesis of fructo-oligosaccharide (FOS) from sucrose using invertase derived from Saccharomyces cerevisiae. The reaction was conducted in a batch mode under free enzyme condition. Fructo-oligosaccharide formation was detected at a high sucrose concentration of over 200g/L. The investigation was extended to study the effect of different parameters such as initial sucrose concentration (ISC), pH, and enzyme concentration. A maximum FOS yield of 10% (dry basis) was observed using 525g/L of ISC, with 6U/mL of the enzyme, and pH 5.5 at 40°C. 1-Kestose was the major product of among different forms of FOS. The FOS yield increased with an increase in sucrose concentration up to 525g/L, beyond which it started to decrease. However, the maximum FOS yield was not affected by the increasing concentration of the enzyme beyond a certain level (2U/mL). Furthermore, the activity of enzyme slightly increased with an increase in the pH up to 6, and thereafter it declined. Addition of glucose decreased the FOS yield because of enzyme inhibition. A five-step, ten-parameter model was developed, for which the simulation was performed in COPASI. The results predicted by the model were consistent with the experimental data.

Cryopreservation of cherry rootstock Gisela 5 using vitrification procedure

In vitro-grown shoot tips of Gisela 5 (Prunus cerasus × Prunus canescens) cherry rootstock were tested for regrowth after cryopreservation using vitrification technique. Explants were precultured in the dark at 23°C, in a liquid MS medium with a progressively increasing sucrose concentration (0.3 M for 15 h, then 0.7 M for 5 h), and subsequently loaded in a solution containing 2 M glycerol and 0.4 M sucrose for 20 minutes. Shoot tips were dehydrated at 0°C using either the original PVS2 or modified PVS2 solution (PVS A3 – 22.5% sucrose, 37.5% glycerol, 15% ethylene glycol and 15% DMSO) for 30, 40 and 50 minutes. The survival and regrowth of the cryopreserved shoot tips dehydrated with the original PVS2 solution ranged between 36–54% and 8–17%, respectively. However, the dehydration with the PVS A3 solution resulted in considerably higher survival rates (81–92%), as well as higher regrowth rates (39–56%) after cryopreservation. These results prove the feasibility of the PVS A3-based vitrification technique for a long-term storage of this genotype.  

Sucrose release from agar gels: Correlation with sucrose content and rheology

The effect of sucrose and agar concentrations on sucrose release from agar gels was investigated. It was found that the sucrose release ratio decreased with increasing sucrose concentration and with increasing fracture stress, which is consistent with previous findings. High correlation was found between the fracture stress, sucrose concentration and the sucrose release ratio. The total amount of sucrose released showed a maximum at a certain sucrose concentration, indicating that sucrose addition to enhance sweetness intensity may be ineffective or even counterproductive beyond a certain limit.

Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity

The effect of sucrose addition prior to or following the dissolution of agar on sucrose release from 1 wt% agar gels was studied. The order of addition was found to affect the fracture stress, fracture strain and sucrose release ratio. At sucrose concentrations below 30%, the rheology (fracture stress and strain) and structure of the gels did not depend on the order of addition of sucrose and agar. At sucrose concentrations >40%, however, the network structure of gels where sucrose was dissolved before agar addition was weaker than that of gels where sucrose was added after agar dissolution. The weaker network structure resulted in lower fracture stress and strain values. For gels prepared by adding agar to sucrose solutions, both fracture stress and strain decreased with increasing sucrose concentration in the range 40–55%. The decrease in fracture stress and strain led to an increase in the sucrose release ratio. The sucrose release ratio decreased monotonously with increasing concentration of sucrose when agar was dissolved prior to sucrose addition. The findings are discussed in relation to recent publications on gel inhomogeneity.

Patterns of sweet liking in sucrose solutions and beverages

While preferred levels of sweetness are known to differ across individuals, investigations of hedonic responses to sweetness across multiple concentrations in both model system and beverage are limited. The objective of this study was to classify people according to their preferred sweetness in sucrose solutions and beverages. The stimuli were water and flavored beverages, each containing five levels of sucrose. A total of 200 female subjects rated liking and intensity of sweetness for sucrose solutions, and they conducted paired preference tests using the Monell forced-choice, paired-comparison, tracking procedure. These tests were replicated for the beverage. These evaluations were conducted on two separate occasions, once while the subjects were hungry and once relatively sated. Hierarchical cluster analysis revealed three distinct clusters based on the hedonic ratings. Cluster 1 showed positive hedonic ratings with increased sucrose concentration in both systems. Cluster 2 showed positive ratings to sucrose increases in the beverage, but not in the sucrose solution. Cluster 3 showed an inverted-U shaped pattern. These patterns were confirmed by the result of the Monell test. Similar trends were observed when the subjects were asked to rate liking of chocolates and in ratings of preferences for commonly consumed sweet and savory food items.

Solid state of processed carbohydrate matrices from maltodextrin and sucrose

Various mixtures of maltodextrin, sucrose, and water, as typical compounds of food matrices used for flavour encapsulation via extrusion, were processed in a batch mixing process. Plasticization, melting and caramelization just as the formation of amorphous sucrose were studied. All matrices were plasticized within 2min, resulting in a loss of crystalline sucrose. Melting occurred due to water loss higher than 55%. Caramelization could be correlated to a specific mechanical energy input higher than 300Wh/kg. The glass transition temperature of the caramelized matrices could not be fitted with the Gordon Taylor equation, based on the used compounds. Increasing sucrose content in the preblended powder mixture combined with increasing sample water content increased the crystalline fraction within the matrix. These findings enable a systematically investigation of matrices for encapsulation of flavours within the batch mixing process, which can help to transfer the flavour encapsulation to an extrusion process.

Activity of antioxidant enzymes during induction of morphogenesis of Fritillaria meleagris in bulb scale culture

We investigated the activity of 3 antioxidant enzymes: superoxide dismutase, catalase, and peroxidase during morphogenesis of Fritillaria meleagris L. in vitro in bulb scale culture. Bulb cultures of F. meleagris were established on nutrition medium supplemented with 1.0 mg L^{-1} thidiazuron. Bulbs were grown at standard (24 °C) and low temperatures (4 °C) or at an increased sucrose concentration (4.5%) during the first 6 weeks (pretreatments). All bulbs were then grown for 4 weeks at standard temperature on 2, 4-dichlorophenoxyacetic acid and kinetin or thidiazuron (at concentrations of 1 mg L^{-1} each) in order to examine the influence of the above-mentioned pretreatments and nutrient medium composition on enzyme activity. Enzyme activity was measured 7, 14, 21, and 28 days after the start of morphogenesis induction. Superoxide dismutase and catalase showed the highest activity at the beginning of morphogenesis in vitro. Peroxidase activity was the highest in bulb segments immediately after isolation following pretreatments and on both nutrition media. We also determined the effect of pretreatment coupled with low temperature (4 °C) on growth and development of F. meleagris in vitro and chlorophyll and carotenoids content.

<i>In vitro</i> Conservation and Cryopreservation of <i>Nandina domestica</i>, an Outdoor Ornamental Shrub

The study focused on an economically-important ornamental outdoor shrub, Nandina domestica, with the aims to (i) optimize an effective in vitro conservation method, and (ii) develop a cryopreservation protocol for shoot tips by the PVS2 vitrification and droplet-vitrification techniques. For in vitro conservation of shoot cultures, the tested parameters were sucrose content in the storage medium (30, 45, 60 g/L) and storage temperature (4 °C or 8 °C). Cryopreservation was performed by applying the PVS2 vitrification solution, in 2-ml cryovials or in drops over aluminum foil strips, for 15, 30, 60 or 90 min at 0 °C, followed by the direct immersion in liquid nitrogen of shoot tips. Results show that N. domestica shoots can be conserved successfully for 6 months at both the temperatures tested, especially when 60 g/L sucrose is used in the storage medium. However, conservation at 4 °C showed to be more appropriate, as hyperhydricity was observed in post-conservation of shoots coming from storage at 8 °C. As for cryopreservation, a daily gradual increase of sucrose concentration (from 0.25 to 1.0 M) produced better protection to the samples that were stored in liquid nitrogen. Indeed, with this sucrose treatment method, a 30-min PVS2 incubation time was enough to produce, 60 days after thawing, the best recovery (47% and 50%) of shoot tips, cryopreserved with PVS2 vitrification and droplet-vitrification, respectively.

Cryopreservation of cherry rootstock Gisela 5 (Prunus cerasus × Prunus canescens) shoot tips by droplet-vitrification technique

ABSTRACT The droplet-vitrification technique was applied to in vitro shoot tips of cherry rootstock Gisela 5 (Prunus cerasus × Prunus canescens). Explants were precultured in the dark at 23 °C, in liquid MS medium with a progressively increasing sucrose concentration (0.3 M for 15 h, then 0.7 M for 5 h). Loading involved a 30 min incubation of explants in a solution comprising 1.9 M glycerol and 0.5 M sucrose. Explants were dehydrated at room temperature using a solution PVS A3 [Murashige and Skoog (MS) liquid medium, 22.5% (w/v) sucrose, 37.5% (w/v) glycerol, 15% (w/v) ethylene glycol and 15% (w/v) dimethylsulfoxide] for 30, 40 and 50 min and the PVS3 solution [MS liquid medium, 50% (w/v) sucrose, 50% (w/v) glycerol] for 60, 90 and 120 min. Explants were cooled by direct immersion in liquid nitrogen (LN) in 10 μl droplets of vitrification solution placed on aluminum foil strips. The foil strips were retrieved from LN and immersed in preheated (37 °C) unloading solution (0.8 M sucrose) for 30 s, and an equal volume of unloading solution at room temperature was added for further incubation for 30 min. Shoot tips were transferred onto the regrowth medium, cultivated in the dark for 7 days before being incubated under standard conditions. Three weeks after transferring the shoot tips onto the regrowth medium, the survival rate of control and cryopreserved explants of Gisela 5 dehydrated with PVS A3 was 100%, regardless of the treatment duration. After dehydration with solution PVS3, the survival varied between 70 and 100% for control explants and 78 and 95% for cryopreserved shoot tips. Gisela 5 shoot tips dehydrated for 40 min with PVS A3 vitrification solution demonstrated the best regrowth (38%). When using the PVS3 solution, survival of cryopreserved shoot tips was the highest (95%) after 60 min treatment followed by 40% regrowth. After three successive subcultures on shoot multiplication, medium shoots recovered viability, multiplication ability and morphology equal of that prior to cryopreservation.

Osmotic dehydration of Kappaphycus alvarezii

The red alga Kappaphycus alvarezii has been reported to be a potential raw material for functional food due to its high content of soluble dietary fibre, mineral, omega-3 fatty acids as well as a substantial amount of essential amino acids. In order to benefit from these excellent nutritional properties, this project aimed to develop a high-value dehydrated snack from K. alvarezii using osmotic dehydration (OD) treatment prior to hot air-drying. A 3 × 3 factorial design with 50°, 60° and 70°Brix sucrose concentration as well as treatment temperatures of 30, 35 and 40 °C were used. In general, an increase in sucrose concentration and temperature promoted mass transfer. OD treatment using 70°Brix sucrose concentration at 40 °C caused case hardening of the seaweed that reduced the solid gain (p 0.05), but dehydrated seaweed became darker at high sugar concentration. Interaction effect between sucrose concentration and temperature was found to affect the water loss and solid gain of the OD treatment (p < 0.05). The best sensory acceptable dehydrated seaweed was successfully identified. The final product contained high dietary fibre and very low Na/K ratio.

Pre-acclimatization in the greenhouse: An alternative to optimizing the micropropagation of gerbera

Rooting and elongation are the two stages of the micropropagation of gerbera (Gerbera jamesonii) ‘BMC101’ that use the greatest laboratory area that reduce production capacity and increase production costs. In this study, we developed an efficient method to pre-acclimatize gerbera plants in the greenhouse under photoautotrophic conditions by intercropping different stages of plants rooted in vitro in a greenhouse using natural light in small tunnels. Three different concentrations of sucrose (0, 2 and 4%) in culture media were tested as were two different growth conditions (laboratory growth chamber and greenhouse tunnels). Those plantlets grown in the greenhouse showed a significant increase (56.5%) in leaf number, leaf diameter (10.8%), rooting percentage (62.5, 93.8 and 100% with 0, 2 and 4% sucrose, respectively), root number (92%) and fresh (32.7%) and dry weight (43.4%), than those cultivated in lab conditions after culture for 30 days in vitro in rooting medium, which consisted of half-strength MS salts, 100mgL−1myo-inositol and 0.5mgL−1 indole-3-butyric acid. When acclimatization was complete, plantlets grown in sucrose-free rooting medium under greenhouse conditions were well acclimatized and showed good ex vitro development in paper-pot culture. An increase in sucrose concentration in the culture medium (0–4%) led to a 92% increase in leaf stomatal density, but only in plants grown under laboratory conditions.

Characterization of hyperbranched glycopolymers produced in vitro using enzymes

Asymmetrical flow field flow fractionation (AF4) has proven to be a very powerful and quantitative method for the determination of the macromolecular structure of high molar mass branched biopolymers, when coupled with multi-angle laser light scattering (MALLS). This work describes a detailed investigation of the macromolecular structure of native glycogens and hyperbranched α-glucans (HBPs), with average molar mass ranging from 2 × 10(6) to 4.3 × 10(7)gmol(-1), which are not well fractionated by means of classical size-exclusion chromatography. HBPs were enzymatically produced from sucrose by the tandem action of an amylosucrase and a branching enzyme mimicking in vitro the elongation and branching steps involved in glycogen biosynthesis. Size and molar mass distributions were studied by AF4, coupled with online quasi-elastic light scattering (QELS) and transmission electron microscopy. AF4-MALLS-QELS has shown a remarkable agreement between hydrodynamic radii obtained by online QELS and by AF4 theory in normal mode with constant cross flow. Molar mass, size, and dispersity were shown to significantly increase with initial sucrose concentration, and to decrease when the branching enzyme activity increases. Several populations with different size range were observed: the amount of small size molecules decreasing with increasing sucrose concentration. The spherical and dense global conformation thus highlighted was partly similar to native glycogens. A more detailed study of HBPs synthesized from low and high initial sucrose concentrations was performed using complementary enzymatic hydrolysis of external chains and chromatography. It emphasized a more homogeneous branching pattern than native glycogens with a denser core and shorter external chains.

Bioclogging and Permeability Alteration by L. mesenteroides in a Sandstone Reservoir: A Reactive Transport Modeling Study

Selective bioclogging targets the biofilm growth in highly permeable zones of reservoirs or aquifers to divert water into low permeability zones. It alters the hydrodynamics of the subsurface flow systems to favorable performance conditions. Applications may include microbial-enhanced-hydrocarbon-recovery (MEHR) and bioremediation. Despite its success at the laboratory scale, application of bioclogging at the reservoir scale is hindered by the lack of understanding and advanced modeling and prediction tools. To understand controls of bioclogging processes at the reservoir scale, a Reactive Transport Model (RTM) has been developed in this work for in situ biostimulation of L. mesenteroides. This fermenting bacterium produces the biopolymer dextran in the presence of sucrose. As a first step, we considered the flow, transport, and bacterial growth and dextran production reactions in a single phase fluid (water) system, because most reactions occur either in the water phase or at the water–solid interface. Parameters for biomass growth and dextran production were obtained from column experimental data. The numerical experiments were carried out using the spatial distribution of porosity and permeability extracted from open-hole well logs collected at a characterization well near the King Island gas field in Southern Sacramento basin in California. The numerical experiments suggest that there exists an optimum range of injection rates (between 543 and 1,195 bbls/day). The volumetric injection rates need to be sufficiently fast to overcome microbial growth and clogging at the vicinity of the bore wells. They also need to be low enough to allow sufficiently long residence times for dextran production. Results show significant dextran formation and the associated porosity and permeability alterations to divert water into low permeability zones. The bioclogging effectiveness, measured by the percentage of the water diverted into the low permeability zones, varied between 10 to 75% depending on injection conditions. With the same total mass injection rates of sucrose, increasing flow rate is more effective in selectively bioclogging highly permeable zones than increasing sucrose concentration. Other processes, including the attachment of biomass to the solid surface without being washed out, are also important. The developed model offers a powerful tool to optimize injection conditions for effective bioclogging in naturally heterogeneous reservoirs.

Enzymatic synthesis of novel oligosaccharides from N-acetylsucrosamine using β-fructofuranosidase from Aspergillus oryzae

Mycelia of Aspergillus oryzae NBRC100959 contain 2 types of β-fructofuranosidases, transfructosylation-catalyzing enzyme (βFFaseI), and hydrolysis-catalyzing enzyme (βFFaseII). Using βFFaseI extracted from the mycelia of strain NBRC100959, two novel oligosaccharides consisting of GlcNAc and fructose, β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl-(2↔1)-2-acetamido-2-deoxy-α-d-glucopyranoside (N-acetyl-1-kestosamine, 1-KesNAc) and β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl-(2↔1)-2-acetamido-2-deoxy-α-d-glucopyranoside (N-acetylnystosamine, NysNAc), were synthesized from β-d-fructofuranosyl-(2↔1)-2-acetamido-2-deoxy-α-d-glucopyranoside (N-acetylsucrosamine, SucNAc). We next planned to synthesize 1-KesNAc and NysNAc using A. oryzae mycelia. However, it was thought that the presence of βFFaseII is disadvantageous for the production of these oligosaccharides by βFFaseI, because βFFaseII hydrolyzed 1-KesNAc and NysNAc. We succeeded to produce A. oryzae mycelia containing βFFaseI as the major β-fructofuranosidase, by increasing sucrose concentration in the culture medium. Then, using a dried sample of these A. oryzae mycelia, reaction for the oligosaccharide production was performed. As the results, 190mg of 1-KesNAc and 60mg of NysNAc were obtained from 0.6g of SucNAc. This whole-cell catalysis method facilitates the synthesis of 1-KesNAc and NysNAc because extraction and purification of βFFaseI from mycelia are unnecessary.