Production of Microorganism-Based Low-Calorie Sugars

This chapter focuses on developing a cost-effective and scalable process for producing microorganism-based low-calorie sugars as alternatives to traditional high-calorie sugars. Researchers optimize microorganisms like bacteria, yeast, or fungi to convert various substrates into low-calorie sugars through Fermentation or enzymatic processes. Different parameters are investigated to maximize sugar yield and minimize byproducts. Waste substrates such as agricultural residues and food waste are explored as feedstocks, reducing reliance on traditional sugar sources. Downstream processing techniques are employed to obtain high-quality, low-calorie sugars suitable for food and beverage applications. The sensory and functional properties of microorganism-based sugars are evaluated to ensure consumer acceptance. This research demonstrates the feasibility of utilizing microorganisms and waste substrates for sustainable low-calorie sugar production, contributing to healthier sugar alternatives and improved public health.