| 发酵法精制大豆低聚糖的研究 |
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| 引用本文： | 发酵法精制大豆低聚糖的研究. 发酵法精制大豆低聚糖的研究[J]. 微生物学通报, 2001, 28(6): 56-59 |
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| 作者姓名： | 发酵法精制大豆低聚糖的研究 |
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| 作者单位： | 北京化工大学化学工程学院,北京,100029 |
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| 摘 要： | 研究了三种面包酵母对大豆低聚糖碳源利用的选择性。结果表明 :面包酵母C可选择性地利用蔗糖 ,而水苏糖和棉子糖的保留率大于 96 %;通过添加酵母膏 ,经过 3 6h培养 ,面包酵母C可全部利用大豆低聚糖中的蔗糖。进一步研究表明 ,以大豆乳清废糖浆为原料直接发酵再经下游处理 ,可得到蔗糖含量低于 1 3 %的精制大豆低聚糖干粉。
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| 关 键 词： | 发酵 面包酵母 大豆低聚糖 |
| 文章编号： | 0253-2654(2001)06-0056-04 |
| 修稿时间： | 2000-10-10 |
PURIFICATION OF SOYA OLIGOSACCHARIDE BY FERMENTATION |
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| YUAN Qi-Peng MA Run-Yu ZHANG Xin. PURIFICATION OF SOYA OLIGOSACCHARIDE BY FERMENTATION[J]. Microbiology China, 2001, 28(6): 56-59 |
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| Authors: | YUAN Qi-Peng MA Run-Yu ZHANG Xin |
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| Abstract: | Selection of utilization of carbon source in soya oligosaccharide by three strains of S.cerevisiae was studied.The results showed that S.cerevisiae C could selectively utilize sucrose and the residual rate of stachyose and raffinose could be more than 96%.Using yeast extract as nitrogen source,the sucrose could be used up after 36 hours of culture.Further study showed that the content of sucrose in soya oligosaccharide powder was less than 1.3% after fermentation of waste water of soy whey and downstream processing. |
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| Keywords: | Fermentation Saccharomyces cerevisiae Soya oligosaccharide |
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