[1]舒丹阳,崔春,谢瑾.微生物发酵法制备高纯度水苏糖的研究[J].中国调味品,2019,(05):1-4.
 Study on preparation of high purity threonose by microbial fermentation[J].CHINA CONDIMENT,2019,(05):1-4.
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微生物发酵法制备高纯度水苏糖的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
1-4
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Study on preparation of high purity threonose by microbial fermentation
作者:
舒丹阳崔春谢瑾
文献标志码:
A
摘要:
本文以草石蚕为原料,探讨了黑曲霉、米曲霉、干酪乳杆菌、瑞士乳杆菌、鼠李糖乳杆菌对草石蚕提取液中水苏糖保留率和蔗糖降解率的影响,筛选出最佳单菌发酵菌株;根据单菌对果糖、葡萄糖、蔗糖、水苏糖等的利用规律,进行混菌组合发酵,分析、优化混菌发酵工艺。接种量最优的混菌发酵组合为0.01%黑曲霉和0.01%乳杆菌,发酵36h,精制纯化后的样品水苏糖含量高达78.13%。
Abstract:
In this paper, the effects of Aspergillus Niger, Aspergillus oryzae, Lactobacillus casei, Lactobacillus Switzerland and Lactobacillus rhamnoides on the retention rate of threonose and the rate of sucrose degradation in the extract of Stachys sieboldii Miq were studied. According to the rules of utilization of fructose, glucose, sucrose and threonose by single bacteria, the mixed bacteria fermentation was carried out, and the fermentation process of mixed bacteria was optimized. The optimum inoculation amount was 0.01% Aspergillus Niger and 0.01% Lactobacillus. After 36 hours of fermentation, the purified sample contained as much as 78.13% threonose.
更新日期/Last Update: 2019-09-11