CN1873016A - Method for producing oligosaccharide - neokestose through zymotechnics - Google Patents
Method for producing oligosaccharide - neokestose through zymotechnics Download PDFInfo
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- CN1873016A CN1873016A CN 200610039671 CN200610039671A CN1873016A CN 1873016 A CN1873016 A CN 1873016A CN 200610039671 CN200610039671 CN 200610039671 CN 200610039671 A CN200610039671 A CN 200610039671A CN 1873016 A CN1873016 A CN 1873016A
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Abstract
This invention discloses a fermentation method for producing an oligosaccharide-neokestose. The method uses Xanthophyllomyces dendrorhous 269 as the starting strain, and ferment to produce neokestose. Controlling the fermentation conditions can raise the yield of neokestose. Neokestose is a trisaccharide composed of fructose group connected with glucose group. Neokestose is sweet and low calorie, and can improve the moisture, resist dental caries, improve intestinal flora, and improve gastro-intestinal immunity. Compared with oligosaccharide, neokestose can propagate Bifidobacteria.
Description
Technical field
A kind of fermentative Production method of oligose-neokestose belongs to technical field of bioengineering.
Background technology
(Fructooligosaccharide FOS), has another name called oligofructose or kestose family oligose to oligofructose, is the natural radioactivity composition that is present in fruit, vegetables, the honey and other substances, good water-soluble dietary fibre.Kestose is sucrose and the polymkeric substance that a fructose is connected, and is water miscible, irreducibility polysaccharide, and the polymerization degree is 3.When being connected with fructosyl 1 carbon potential in the sucrose molecules, fructose just forms 1-kestose (1-kestose); When being connected with fructosyl 6 carbon potentials in the sucrose molecules, fructose just forms 6-kestose (6-kestose).These two kinds of kestoses all contain a terminal glucose base and a terminal fructosyl.Just form another kind of kestose (neokestose) when a fructosyl is connected with glucosyl group 6 carbon potentials in the sucrose molecules, be neokestose, two terminal groups of this kind three glycan molecules all are fructosyls.
Oligofructose, become over past ten years pandemic functional food ingredient on the international food market with its superior physiological function, range of application relates to the nearly different product of kind surplus in the of 500 such as food, healthcare products and medicine, is described as healthy new sugared source of 21st century.It can the two-ways regulation body in flora, relax bowel, in the regulating blood fat, promotion human body vitamin B complex synthetic, promote mineral substance such as calcium, magnesium, iron to absorb, prevent obesity, prevention of dental caries or the like.
Present oligofructose
1The research of F type is more,
6The oligofructose of F type has also received concern, still
6The research that the oligofructose of G series is produced is very few, for example neokestose.
Neokestose has and the general similar physiological function of oligofructose.Foreign study shows that the ability of neokestose propagation bifidus bacillus is more more superior than the oligofructose of general commercial usefulness.
Summary of the invention
The fermentative Production method that the purpose of this invention is to provide a kind of oligose-neokestose, relate to and utilize Fife's yeast (Xanthophyllomyces dendrorhous) a kind of novel kestose-neokestoses of 269 fermentative production (neokestose), comprise its fermentation manufacturing technique condition of optimization.
Technical scheme of the present invention: Fife's yeast (Xanthophyllomyces dendrorhous) 269 is at food science and technology NO.11.2003, and P54-57 " research of Fife's yeast method for extracting pigment " is existing to be reported.Utilize Fife's yeast (Xanthophyllomyces dendrorhous) 269 as starting strain, the technology of fermentative production neokestose comprises the following steps: the detection of slant culture, seed culture, fermentation culture, neokestose.
Slant medium, seed culture medium, fermention medium are under the 0.1MPa at pressure all, sterilization 20min.
Slant medium is main carbon source with sucrose, and content is controlled at 10g/L, natural pH, and line inserts yeast strain Xd269, cultivates 48-72h down for 22 ℃.
Seed culture medium is main carbon source with sucrose, and content is controlled at 30g/L, and natural pH inserts thalline by the inclined-plane, cultivates 48-72h down for 22 ℃.
Fermention medium is a main raw material with sucrose, and content is not less than 60g/L, inserts thalline by seed, and pH is at 6.0-7.0 in control, and 22 ℃ of bottom fermentations are cultivated 12-48h.
Preferred substratum is:
Slant medium is formed in g/L: sucrose 8-12, peptone 3-10, yeast extract paste 2-5, wort 2-5, agar 15-20;
Seed culture medium is formed in g/L: sucrose 25-35, peptone 3-10, yeast extract paste 2-5, wort 2-5;
Fermention medium is formed in g/L: sucrose 60-80, peptone 3-10, yeast extract paste 2-5, wort 2-5.
Fermented liquid carries out the detection of sugared content by high performance liquid chromatography after treatment, and testing conditions is as follows:
Chromatographic column: Sugarpak, 6.5mmid * 300mm
Moving phase: pure water
Detector: differential refraction detector
Flow velocity: 0.5ml/min
Sampling volume: 10 μ l
By contrasting the tested neokestose and the peak area of standard specimen, obtain the content of neokestose.
Beneficial effect of the present invention: the present invention adopts microbe fermentation method, and because of eliminating the step of purifying enzyme, cost is lower, and has obtained higher neokestose output.
Description of drawings
Fig. 1 fermentation time is to the influence of neokestose output.
Embodiment
The present invention will be further elaborated in the following embodiments, but this should not become the restriction to invention scope.
Embodiment 1
Prepare substratum respectively, method is as follows:
Slant medium (g/L): sucrose 10, peptone 5, yeast extract paste 3, wort 3, agar 17, natural pH; Adorn 1/3 test tube, 0.1MPa is sterilization 20min down, shelves the inclined-plane.
Seed culture medium (g/L): sucrose 30, peptone 5, yeast extract paste 3, wort 3, natural pH; In the bottled liquid 25mL of 250mL triangle, 0.1MPa is sterilization 20min down.
Fermention medium (g/L): sucrose 60g, peptone 5, yeast extract paste 3, wort 3, pH6.5; In the bottled liquid 25mL of 250mL triangle, 0.1MPa is sterilization 20min down.
Seed is collected thalline and is inserted fermention medium behind 22 ℃ of shake-flask culture 48h, 22 ℃ of shake-flask culture, and when being determined at fermentation culture 4h, 8h, 12h, 15h, 24h, 36h, 48h, 72h respectively, the variation of neokestose output.The result shows that when fermentation shake flask was cultivated 24h, neokestose output reached the highest.
Claims (2)
1. the fermentative Production method of an oligose-neokestose is characterized in that comprising the following steps: the detection of slant culture, seed culture, fermentation culture, neokestose;
Starting strain: Fife yeast strain (Xanthophyllomyces dendrorhous) 269 is as starting strain;
Slant medium, seed culture medium, fermention medium are under the 0.1MPa at pressure all, sterilization 20min;
Slant medium is main carbon source with sucrose, and content is controlled at 10g/L, natural pH, and line inserts yeast strain Xd269, cultivates 48-72h down for 22 ℃;
Seed culture medium is main carbon source with sucrose, and content is controlled at 30g/L, and natural pH inserts thalline by the inclined-plane, cultivates 48-72h down for 22 ℃;
Fermention medium is a main raw material with sucrose, and content is not less than 60g/L, inserts thalline by seed, and pH is at 6.0-7.0 in control, and 22 ℃ of bottom fermentations are cultivated 12-48h;
Fermented liquid carries out the detection of sugared content by high performance liquid chromatography after treatment, and testing conditions is as follows:
Chromatographic column: Sugarpak, 6.5mmid * 300mm
Moving phase: pure water
Detector: differential refraction detector
Flow velocity: 0.5ml/min
Sampling volume: 10 μ l
By contrasting the tested neokestose and the peak area of standard specimen, obtain the content of neokestose.
2. the fermentative Production method of oligose-neokestose according to claim 1 is characterized in that substratum is:
Slant medium is formed in g/L: sucrose 8-12, peptone 3-10, yeast extract paste 2-5, wort 2-5, agar 15-20;
Seed culture medium is formed in g/L: sucrose 25-35, peptone 3-10, yeast extract paste 2-5, wort 2-5;
Fermention medium is formed in g/L: sucrose 60-80, peptone 3-10, yeast extract paste 2-5, wort 2-5.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100396714A CN100392091C (en) | 2006-04-07 | 2006-04-07 | Method for producing oligosaccharide - neokestose through zymotechnics |
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| CNB2006100396714A CN100392091C (en) | 2006-04-07 | 2006-04-07 | Method for producing oligosaccharide - neokestose through zymotechnics |
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| CN1873016A true CN1873016A (en) | 2006-12-06 |
| CN100392091C CN100392091C (en) | 2008-06-04 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101886108A (en) * | 2010-06-30 | 2010-11-17 | 集美大学 | Fermentation method of co-production of astaxanthin and Fructooligosaccharide |
| CN101914588A (en) * | 2010-05-25 | 2010-12-15 | 江南大学 | Method for preparing neokestose by biological transformation |
| CN103397059A (en) * | 2013-08-06 | 2013-11-20 | 江南大学 | Method for preparation of neokestose aliphatic ester by biological catalysis |
| CN104855481A (en) * | 2015-05-22 | 2015-08-26 | 咀香园健康食品（中山）有限公司 | Whole grain Wuren mooncake with neokestose and manufacturing method therefor |
| CN104886665A (en) * | 2015-05-12 | 2015-09-09 | 江南大学 | Method for preparing functional lotus seed paste filling by compounding neokestose |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2834871B2 (en) * | 1990-08-07 | 1998-12-14 | 塩水港精糖株式会社 | Method for producing fructose-containing oligosaccharide |
| CN1219761C (en) * | 2004-03-22 | 2005-09-21 | 东北林业大学 | New technology of high effect extracting purified astaxanthin from Fafu yeast |
-
2006
- 2006-04-07 CN CNB2006100396714A patent/CN100392091C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914588A (en) * | 2010-05-25 | 2010-12-15 | 江南大学 | Method for preparing neokestose by biological transformation |
| CN101914588B (en) * | 2010-05-25 | 2012-09-26 | 江南大学 | Method for preparing neokestose by biological transformation |
| CN101886108A (en) * | 2010-06-30 | 2010-11-17 | 集美大学 | Fermentation method of co-production of astaxanthin and Fructooligosaccharide |
| CN101886108B (en) * | 2010-06-30 | 2013-09-25 | 集美大学 | Fermentation method of co-production of astaxanthin and Fructooligosaccharide |
| CN103397059A (en) * | 2013-08-06 | 2013-11-20 | 江南大学 | Method for preparation of neokestose aliphatic ester by biological catalysis |
| CN104886665A (en) * | 2015-05-12 | 2015-09-09 | 江南大学 | Method for preparing functional lotus seed paste filling by compounding neokestose |
| CN104855481A (en) * | 2015-05-22 | 2015-08-26 | 咀香园健康食品（中山）有限公司 | Whole grain Wuren mooncake with neokestose and manufacturing method therefor |
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| Publication number | Publication date |
|---|---|
| CN100392091C (en) | 2008-06-04 |
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Assignee: Liyang Vitasweet Co., Ltd. Assignor: Jiangnan University Contract fulfillment period: 2008.7.10 to 2013.7.9 contract change Contract record no.: 2008320000861 Denomination of invention: Method for producing oligosaccharide - neokestose through zymotechnics Granted publication date: 20080604 License type: Exclusive license Record date: 20081013 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.7.10 TO 2013.7.9; CHANGE OF CONTRACT Name of requester: LIYANG WEIDUO BIOLOGY ENGINEERING CO., LTD. Effective date: 20081013 |
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