摘要
酿酒酵母As2.109经驯化后,可用于发酵法分离纯化低聚异麦芽糖。优化后酵母发酵的最佳条件为:pH4.0,温度30～32℃,低聚异麦芽糖浓度250g/L,酵母膏浓度0.6g/L,CO(NH2)20.6g/L,Fe2(SO4)30.08g/L,MgSO41.2g/L。在此条件下,低聚异麦芽糖经40h发酵后,纯度由54.84%提高到90.83%,而其中的葡萄糖被完全除去。
After taming,Saccharomyces cerevisiae(As2.109)could be used to purify isomaltooligosacchride by its selective fermentation.The optimum condition for isomaltooligosacchride's purification is,pH4.0,temperature30～32℃,250g /L isomaltooligosacchride,0.6g /L yeast extracts,0.6g /L CO(NH 2 ) 2 ,0.08g /L Fe 2 (SO 4 ) 3 ,1.2g /L MgSO 4 .Under the optimum circumstance,after 40hours' fermentation,the purity of isomaltooligosacchride was up to90.83%from previous54.84%,and the glucose was completely eliminated.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第5期27-30,共4页
Science and Technology of Food Industry
关键词
酵母发酵法
分离纯化
低聚异麦芽糖
食品
Saccharomyces cerevisiae(As2.109)
isomaltoolig osacchride
purification
