KR20170070825A - Method for producing oligosaccharide-rich molasses, oligosaccharide-rich molasses produced by the same and use thereof - Google Patents

Abstract

The present invention relates to a method for producing molasses having a high oligosaccharide, a molasses having high oligosaccharide prepared thereby, and a use thereof. The concentration of the oligosaccharide in the high molecular weight oligosaccharide prepared according to the present invention may be increased by 50% or more, 100% or more, 200% or more, 300% or more, or 400% or more based on the weight of the oligosaccharide in the original molasses. The concentration of sugar in the molasses of the high oligosaccharide prepared according to the present invention may be reduced by 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more of the sugar content in the raw sugar mill.

Description

METHOD FOR PRODUCING OLIGOSACCHARIDE-RICH MOLASSES, OLIGOSACCHARIDE-RICH MOLASSES PRODUCED BY THE SAME AND USE THEREOF BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-

The present invention relates to a method for producing molasses having a high oligosaccharide, a molasses having high oligosaccharide prepared thereby, and a use thereof. The concentration of the oligosaccharide in the high molecular weight oligosaccharide prepared according to the present invention may be increased by 50% or more, 100% or more, 200% or more, 300% or more, or 400% or more based on the weight of the oligosaccharide in the original molasses. The concentration of sugar in the molasses of the high oligosaccharide prepared according to the present invention may be reduced by 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more of the sugar content in the raw sugar mill.

Probiotics are sometimes referred to as active promoters and are defined as non-digestible food ingredients that have beneficial effects on the body by selectively activating the metabolism and growth of beneficial microorganisms. Probiotic carbohydrates in carbohydrates should be resistant to the digestion and absorption process of the human body, be utilized by bacteria in the intestines, and have a function to selectively stimulate a limited number of bacterial activities and growth. Of these, the oligosaccharide as a probiotic is not digested in the small intestine but reaches the large intestine and enters the intestines such as Bifidobacterium spp. , Bacteroidesfragilis and Peptostreptococcus spp . contribute to the proliferation and yuikgyun Salmonella genus (Salmonella spp.), the cam fatigue bakteo in (Campylobacter spp . ) And Clostridium spp . , Which are effective in preventing infections of intestinal pathogens, inhibiting intestinal decay, producing vitamins, and promoting intestinal motility. Ovarian oligosaccharides sold in the functional food market are sold in the form of syrups of fructooligosaccharide and isomaltooligosaccharide. Fructo-oligosaccharide products which are not reacted to the final product contain 30% or more of digestible fructose. Isomaltooligosaccharide Contain more than 50% of non-functional sugars, such as glucose and maltooligosaccharides. The production method of functional oligosaccharide which is currently produced is mainly produced using enzymes, and it is difficult to separate and purify the oligosaccharide which is defective in the final production, and it is sold with a substantial amount of sugar and digestible oligosaccharide.

On the other hand, molasses represents sugar residue remaining from sugar beet or sugar cane and remnant residue, and it is used as a part of feed because it contains too much organic matter to be discarded. Molasses is largely classified into edible molasses, feed molasses and industrial molasses. Edible molasses is the first molasses extracted after sugar refining. It has the properties of light molasses that have the closest taste and characteristics to sugar, Molasses extracted from molasses is divided into Dark Molasses, which has less sweet taste than the first molasses and has its own flavor. Feed molasses is molasses extracted from the second molasses and has the least sugar taste It has a bitter taste and is called "Blackstrap Molasses". Industrial molasses has a rich amount of saccharide in molasses and is used for alcohol production through alcohol fermentation.

The inventors of the present invention conducted research on oligosaccharides of natural food materials and found that they can be converted into oligosaccharides by culturing microorganisms using sugar at a high concentration contained in molasses to be used for microbial culture materials, Containing oligosaccharide-containing molasses. Accordingly, the present invention provides a method for producing molasses having high oligosaccharide content.

According to one embodiment,

(a) providing molasses containing from 5% to 65% by weight of sugar relative to the total weight;

(b) contacting the molasses with glucansucrase, levansucrase or fructosyltransferase, or glucan sucrase and levansucrase (or fructosyltransferase) with glucansucrase, levansucrase or fructosyltransferase, To produce an oligosaccharide-rich molasses; And

(c) recovering the produced oligosaccharide-rich molasses, and a process for producing the oligosaccharide-rich molasses.

According to this embodiment, the glucan sucrose may be derived from a strain of Leuconostoc . The glucan sucrose may be selected from the group consisting of Reukonovosthamcesteroidis B-512F / KM (KCCM11728P), Reukonovostomseletroides B-1299C / KM (KCCM11729P), or Leuconostocisium B-1355C / KM (KCCM11730P) .

According to this embodiment, the levan sucrase kinase or fructo group transferase may be derived from acids in the Pocono stock (Leuconostoc) strain, Bacillus (Bacillus) strain or seusok Aspergillus (Aspergillus) strain. The levansucrase may be Ryukono Stock B-512F / KM (KCCM11728P) or Pectinex Ultra SP-L.

According to this embodiment, the reaction can be carried out at a temperature of from 4 ° C to 65 ° C for at least 1 hour.

According to another embodiment, oligosaccharide-rich molasses produced by the above process is disclosed.

According to this embodiment, the concentration of sugar in the molasses of high oligosaccharide prepared according to the present invention is reduced by 50% or more, 60% or more, 70% or more, 80% or more, 90% or more It may not exist.

According to this embodiment, the concentration of the oligosaccharide in the high-oligosaccharide-containing molasses may be increased by 50% or more, 100% or more, 200% or more, 300% or more, or 400% or more based on the weight of the oligosaccharide in the original molasses.

According to another embodiment, the use of the oligosaccharide-rich molasses produced by the above process is disclosed.

According to this embodiment, the oligosaccharide-rich molasses can be used for microbial culture material, food sweetener material or animal feed additive material.

Figure 1 shows the results of TLC analysis of various molasses concentrations and carbohydrate distribution after reaction with fructosyltransferase.
(S: sucrose, F: fructose, G: glucose and C: comparative example)
FIG. 2 shows the results of TLC analysis of molasses, dextran sucrase, and fructosyltransferase and the product obtained after the reaction.
(IMO: isomaltoligosaccharide, FT: constitutional sugar after fructosyltransferase reaction to molasses and DS: constitutional sugar after dextran sucrase reaction to molasses)
Figs. 3 to 5 show MALDI-TOP results of molasses, molasses and dextran sucrase reaction products, and molasses and fructosyl transferase reaction products.
Fig. 6 shows the effect of the oligosaccharide-containing molasses of the present invention on the growth of actually lactic acid bacteria.
FIG. 7 shows the result of confirming the glucooligosaccharide obtained after reaction with molasses according to the type of enzyme by TLC analysis.
(Lane S: 100 mM sucrose; Lane F: 100 mM Fructose; Lane G: 100 mM Glucose; Lane C: 70% (v / v) molasses control Lane 1: 10 U / mL Leuconostoc mesenteroides B-512F / KM Accession No. KCCM11728P) Reaction mixture of enzyme solution and molasses; Lane 2: 3 U / mL Leuconostoc mesenteroides B-1299C / KM (Accession No. KCCM11729P) Reaction liquid of enzyme solution and molasses; Lane 3: 5 U / mL Leuconostoc citreum B-1355C / KM (Accession No. KCCM11730P) the reaction mixture of enzyme solution and molasses; Lane 4: 3 U / mL Leuconostoc a reaction solution of mesenteroides B-512F / KM (KCCM11728P) enzyme solution, 2 U / mL B-1299C / KM (KCCM11729P) enzyme solution and 3 U / mL B-1355C / KM (KCCM11730P) enzyme solution and molasses; Lane 5: 3 U / mL Leuconostoc mesenteroides B-512F / KM (KCCM11728P) enzyme solution and 2 U / mL Leuconostoc mesenteroides B-1299C / KM (KCCM11729P) Reaction mixture of enzyme solution and molasses; Lane 6: 3 U / mL Leuconostoc mesenteroides 512 FMCM Reaction solution of B-512F / KM (KCCM11728P) enzyme solution and 3 U / mL Leuconostoc mesenteroides B-1355C / KM (KCCM11730P) enzyme solution and molasses. TLC analysis conditions: developing solvent: nitromethane: n-propyl alcohol: water (2: 5: 1.5, v / v / v)).
FIG. 8 shows the results of TLC analysis of fructooligosaccharides obtained after reaction with molasses according to the type of enzyme.
(Lane S: 100 mM sucrose, lane F: 100 mM Fructose, lane G: 100 mM Glucose, lane C: 70% (v / v) molasses control, lane 7: 5 U / mL B-512F / KM (KCCM11728P) Reaction solution of Levansucrase enzyme solution and molasses: lane 8: 10% (v / v) of pectinase (SP-L) and molar ratio TLC analysis: nitromethane: n-propyl alcohol: water (2: 5: 1.5, v / v / v)).

Unless otherwise defined herein, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. Various scientific dictionaries, including the terms contained herein, are well known and available in the art. Although any methods and materials similar or equivalent to those described herein are found to be used in the practice or testing of the present application, some methods and materials have been described. Should not be construed as limiting the invention to the particular methods, protocols and reagents, as they may be used in various ways in accordance with the context in which those skilled in the art use them.

As used herein, the singular forms include plural objects unless the context clearly dictates otherwise. As used herein, unless otherwise stated, "or" means "and / or ". Furthermore, it is to be understood that other forms, such as " having ", "consisting ", and" consisting "

The numerical range includes numerical values defined in the above range. All numerical limitations of all the maximum numerical values given throughout this specification include all lower numerical limitations as the lower numerical limitations are explicitly stated. All the minimum numerical limitations given throughout this specification include all higher numerical limitations as the higher numerical limitations are explicitly stated. All numerical limitations given throughout this specification will include any better numerical range within a broader numerical range, as narrower numerical limitations are explicitly stated.

The subject matter provided herein should not be construed as limiting the following embodiments in various aspects or as a reference throughout the specification.

According to a first embodiment, the present invention provides a process for producing molasses having high oligosaccharide content.

The term "oligosaccharide" as used herein refers to a compound comprising 2 to 10 monosaccharide units connected by a glycosidic bond. The term "polysaccharide" means a compound comprising at least ten monosaccharide units linked by a glycosidic bond, and typically represents a mixture of larger molecular weight species

The term "glycosidic linkage" means an acetal formed by the reaction of anomeric carbon with an alcohol hydroxyl group. The reaction of the anomeric carbon of one D-glucose molecule with the hydroxyl group of carbon atom 4 of the second D-glucose molecule forms a (1,4) glycosidic bond or linkage. Similarly, the reaction of the anomeric carbon of one D-glucose molecule with the hydroxyl group on carbon atom 6 of the second D-glucose molecule forms a (1,6) glycosidic bond or linkage. Those skilled in the art will recognize that glycosidic linkages may exist in the alpha or beta configuration. The glycosidic bond coordinate is represented, for example, by? (1,4) and? (1,6).

The term " a "indicates the type of bond present on the plane of the ring and the" beta "bond indicates the bond present under the plane of the ring.

The term " (1,4) bond "refers to the relationship between two saccharides in which one saccharide unit C1 is attached to C4 of the second saccharide unit. The "(1,6) bond" represents the relationship between two sugars in which C1 of one saccharide unit is bonded to C6 of the second saccharide unit.

The method for producing molasses having high oligosaccharide according to the above embodiment comprises:

(a) providing molasses containing from 5% to 65% by weight of sugar;

(b) reacting the molasses with glucansucrase, levansucrase or fructosyltransferase, or glucan saccase and levansucrase (or fructosyltransferase) Thereby producing an oligosaccharide-rich molasses; And

(c) recovering the produced oligosaccharide-rich molasses.

(a) Sugar 5 weight%  To 65 % By weight  Containing molasses

As used herein, the term "Molasses" refers to residue leftover from the separation and purification of sugar from sugarcane or sugar beet. Generally, molasses is classified as edible molasses, feed molasses and industrial molasses.

In this embodiment, the molasses should contain sugar, or preferably consist essentially of sugar. The term "consisting essentially of" unless otherwise indicated, has the usual meaning that other compounds besides the compounds essential in connection with the composition may be present.

According to this embodiment, the molasses may contain from 5% to 65% by weight of sugar based on the weight of the molasses.

(b) Glucan sucrase  And / or Levan Sukraase and  Then, High content  Steps to produce molasses

As used herein, the term "glucansucrase" is an enzyme that synthesizes glucan from sucrose and is also referred to as glucosyltransferase or dextransucrase.

The reaction mechanism for the sucrose of the glucan sucrose is as follows:

Sucrose → glucan (or dextran) + fructose + leucrose

The main products of the enzyme reaction are glucan and fructose having a molecular weight of about 10 ⁷ to 10 ⁸ Da and glucose and 5-O-α-D-glucopyranosyl-D-fructopyranose are produced as byproducts .

In this embodiment, the glucan sucrose may be derived from a strain of Leuconostoc . The Leuconostoc spp . Strains were selected from the group consisting of Leuconostoc kimchii , Leuconostoc citric acid , citric acid , citreum , Leuconostoc mesenteroides , Leuconostoc gasicomatatum and Leuconostoc lactis .

In one embodiment, the polynucleotides derived from Leuconostoc mesenteroides B-512F / KM (KCCM11728P), Leuconostomyces teneroides B-1299C / KM (KCCM11729P) or Leuconostocritium B-1355C / KM (KCCM11730P) One glucan sucrose was used.

The term " levansucrase " as used herein refers to an enzyme that synthesizes levan from sucrose.

The reactor for the sugar of levan sucrase is as follows:

Sucrose → fructan + glucose + kestose + nisutose + fructose

The main products of the enzyme reaction are high molecular weight fructans and glucose of about 10 ⁷ to 10 ⁸ Da, and by-products such as fructose, ketose, and nystose are produced.

In this embodiment, the levan sucrase dehydratase it may be derived from acids in the Pocono stock (Leuconostoc) strain, Bacillus (Bacillus) strain or seusok Aspergillus (Aspergillus) strain.

The Leuconostoc spp . Strains were obtained from Leuconostoc kimchii , Leuconostoc citreum), current Kono Stock mesen teroyi Death (Leuconostoc mesenteroides), current Kono Stock visible Komi tatum (Leuconostoc gasicomitatum , and Leuconostoc lactis. [ 0033 ] The term " a "

The Bacillus subtilis strain is derived from at least one member selected from the group consisting of Bacillus licheniformis , Bacillus pumilus , Bacillus sonorensis , and Bacillus subtilis . It may be something.

The Aspergillus strain may be selected from the group consisting of Aspergillus niger , Aspergillus oryzae , and Aspergillus terreus. [ 0033 ] The term "

In one embodiment, levansucrase used a fructosyltransferase enzyme from Leukonostock B-512F / KM (KCCM11728P) or pectinase (Pectinex Ultra SP-L).

In this embodiment, the reaction with glucan sucrose and / or fructosyltransferase is carried out at a temperature of 4 ° C to 65 ° C, at a temperature of 10 ° C to 50 ° C, at a temperature of 20 ° C to 40 ° C, Lt; 0 > C.

In this embodiment, the reaction with glucan sucrose and / or fructosyl transferase is carried out at pH 3.0 to 8.0, 3.0 to 7.0; pH 3.0 to 6.0 and pH 3.5 to 6.0.

In this embodiment, the reaction with glucan sucrose and / or fructosyltransferase can be performed for a period of at least 1 second, at least 30 minutes, at least 1 hour, at least 5 hours, at least 10 hours, or at least 1 day .

In one embodiment, glucan sucrose was reacted at 90 ° C. molasses at 4 ° C./ml at pH 5.2 until the sugar was converted to oligosaccharide at 28 ° C., and reaction with fructosyltransferase Was carried out at pH 5.2 until the sugar was converted to oligosaccharide at 50 캜 using 70% molasses at an activity of 16.2 units / ml.

(c) the produced oligosaccharide High content  Step of recovering molasses

The step of recovering the resulting oligosaccharide-rich molasses may be carried out by any method used in the bioprocess. Examples of the salting out method, the recrystallization method, the organic solvent extraction method, the esterification distillation method, Dialysis, and the like.

According to a second embodiment, the present invention provides an oligosaccharide-rich molasses produced according to the first embodiment. The oligosaccharide-rich molasses may contain a reduced amount of sugar and an increased amount of oligosaccharide by converting the sugar in the molasses into oligosaccharides.

As used herein, the term "conversion" means the lower sugar concentration in molasses. The term " reduced "or" decrease "refers to the concentration of sugar in the molasses which has been reacted with glucan sucrose and / or levansucrase (or fructosyltransferase) Means the level of sugar in the low molasses. The term " increased "or" increase "as used herein refers to the concentration level of oligosaccharides in the molasses which has been reacted with glucan sucrose and / or levansucrase (or fructosyltransferase) Means the level of oligosaccharide concentration in the low molasses. In general, molasses which is reacted with glucan sucrose and / or levansucrase (or fructosyltransferase) contains essentially no oligosaccharides or contains less than 1% of oligosaccharides.

According to this embodiment, the concentration of sugar in the molasses of high oligosaccharide prepared according to the present invention is reduced by 50% or more, 60% or more, 70% or more, 80% or more, 90% or more It may not exist.

According to this embodiment, the concentration of the oligosaccharide in the high molecular weight oligosaccharide prepared according to the present invention may be increased by 50% or more, 100% or more, 200% or more, 300% or more, or 400% or more .

According to a third embodiment, the present invention provides the use of the oligosaccharide-rich molasses produced according to the first embodiment.

According to this embodiment, the oligosaccharide-rich molasses can be used for microbial culture material, food sweetener material or animal feed additive material.

Hereinafter, various embodiments are provided to facilitate understanding of the present invention. The following examples are provided to facilitate understanding of the invention and are not intended to limit the scope of the invention.

<Examples>

Example  1. Oligosaccharides High content  Manufacture of molasses

Molasses containing 45% by weight of sugar, based on the total weight, and Leuconostoc glucan sucrose from mesenteroides NRRL B-512FMCM and / or levansucrase from Aspergillus niger were mixed and proceeded at the appropriate temperature of each enzyme.

At this time, glucan sucrose was reacted at 90 ° C with molasses at a concentration of 4 units / ml at pH 5.2 until the sugar was converted to oligosaccharide at 28 ° C. The reaction with the fructosyltransferase was carried out at pH 5.2 The reaction was carried out at 50 캜 using 70% molasses at 16.2 units / ml of activity until conversion of the sugar to oligosaccharide.

The distribution of carbohydrates after reaction with various concentrations of molasses and fructosyltransferase was confirmed by TLC analysis, and the results are shown in FIG. The molasses and glucan sucrose reaction products, molasses and fructosyl transferase reaction products were confirmed by TLC and the results are shown in FIG.

The degree of polymerization of the components was confirmed by MALDI-TOP analysis, and the results are shown in FIGS. 3 to 5.

<Experimental Example>

Experimental Example  1. Identification of the effect of oligosaccharide-containing molasses on lactic acid bacteria growth

In order to confirm the effect of the oligosaccharide-containing molasses on the growth of lactic acid bacteria, the dry weight of the lactic acid bacteria grown in the oligosaccharide-containing molasses was measured. Three kinds of lactic acid bacteria ( Streptococcus thermophillus , Lactobacillus bulgaricus , Enterococcus faecium ) were cultured in Tryptic Soy Broth (TSB) for 24 hours. The culture broth was centrifuged, washed with 0.85% sodium chloride, % &Lt; / RTI &gt; The medium was cultured on MRS media except dextrose. The medium was filtered with molasses, dextran sucrose-treated molasses (GOS-molasses) filtered with a 0.45 탆 syringe filter, aspartyl-derived fructosyltransferase or The levan sucrose-treated molasses (FOS-molasses) was treated at concentrations of 0.1%, 0.25%, 0.35%, 0.5%, 0.75% and 1%, respectively.

The culture of each strain was washed twice with 0.85% sodium chloride and read at a wavelength of 600 nm using a 96-well plate readout spectrophotometer. After dilution by OD 0.1 to OD 1, dried at 65 ° C for one day, weighed and weighed, and a standard curve was drawn. The growth curve of each strain was calculated as dry cell weight (g / L ) Are shown in Tables 1 and 6.

Fungi Dry cell weight (g / L) Compared to molasses (%) molasses GOS-molasses FOS-molasses GOS / molasses FOS / molasses Streptococcus thermophillus 0.38 0.54 0.91 1.42 2.39 Lactobacillus bulgaricus 0.4 0.42 1.04 1.05 2.60 Enterococcus  faecium 0.34 0.64 1.17 1.88 3.44

Referring to Table 1 and FIG. 6, all of the three lactic acid bacteria showed an increase in the growth of oligosaccharide-containing molasses than the growth of molasses itself having sugar as a carbon source. Dextran sucrose-treated gluco-oligosaccharide-molasses (GOS-molasses) increased 142.1% and 188.2% in S. thermophillus and E. faecium cultures, respectively, and the levels of fransooligosaccharide-molasses FOS-molasses) was increased by 239.5%, 260.0% and 344.1%, respectively, in the cultures of S. thermophillus , L. bulgaricus and E. faecium , and the utilization of fructooligosaccharide-molasses as a carbon source was increased , Suggesting that the characteristics of fructooligosaccharide and the composition of glucose as a monosaccharide were simultaneously influenced.

Experimental Example  2. Enzyme type In molasses  Confirm oligosaccharide content

glucose (18.8 g / L) or sucrose (25 g / L), Bactopeptone (4.2 g / L), yeast extract (4.2 g / L), K 2 HPO 4 (20 g / L for glucose, 16.7 g / L for _{sucrose), MgSO 4 (0.17 g} / L), NaCl (0.008 g / L), FeSO 4 · 7H 2 O (0.008 g / L), MnSO 4 · 2H 2 O (0.008 g / L), and CaCl ₂ · The bacteria were added to the medium containing 2H ₂ O (0.011 g / L) under the conditions shown in Table 2 and grown at 28 ° C to prepare an enzyme solution. The distribution of glucooligosaccharide and fructooligosaccharide produced after reaction with molasses by enzyme type was confirmed by TLC analysis, and the results are shown in FIGS. 7 and 8, respectively.

reaction
Condition Leuconostoc B-512F / KM (KCCM11728P)
Levansucrase (Levin sucrase) Pectinase *
(Pectinex Ultra SP-L) molasses Leuconostoc mesenteroides
B-512F / KM (KCCM11728P) Leuconostoc mesenteroides B-1299C / KM (KCCM11729P) Leuconostoc citreum
B-1355C / KM (KCCM11730P) No 1 10 U / mL - - - - Molasses in total enzyme reaction liquid volume: 70% (v / v) No 2 - 3 U / mL - - - No 3 - - 5 U / mL - - No 4 3 U / mL 2 U / mL 3 U / mL - - No 5 3 U / mL 2 U / mL - - - No 6 3 U / mL - 3 U / mL - - No 7 - - - 5 U / mL - No 8 - - - - 10% (v / v)

* Aspergillus aculeatus : Commercial enzyme - Pectinex Ultra SP-L

Referring to Figures 7 and 8, glucooligosaccharide and fructooligosaccharide were produced under all conditions. Among them, it was confirmed that B-512F / KM (KCCM11728P) levansucrase, which is a deposited strain, synthesizes fructo-oligosaccharides having high polymerization degree by using molasses sugar.

The present invention has been described above with reference to preferred embodiments thereof. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. The disclosed embodiments should, therefore, be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (8)

(a) providing molasses containing from 5% to 65% by weight of sugar relative to the total weight;
(b) contacting the molasses with glucansucrase, levansucrase or fructosyltransferase, or glucan sucrase and levansucrase (or fructosyltransferase) with glucansucrase, levansucrase or fructosyltransferase, To produce an oligosaccharide-rich molasses; And
(c) recovering the produced oligosaccharide-rich molasses;
&Lt; / RTI &gt;
The method according to claim 1,
Wherein the glucan sucrose is derived from a strain of Leuconostoc .
3. The method of claim 2,
The glucan sucrose may be selected from the group consisting of Reukonovosthamcesteroidis B-512F / KM (KCCM11728P), Leuconostomyces teneroides B-1299C / KM (KCCM11729P), or Leuconostocitrium B-1355C / KM (KCCM11730P) &Lt; / RTI &gt;
The method according to claim 1,
The levan sucrase kinase or fructo group transferase is a flow Pocono stock in (Leuconostoc) strain, Bacillus (Bacillus) strain or seusok Aspergillus (Aspergillus), it would be a method of producing a high-oligosaccharide-containing syrup derived from the strain.
5. The method of claim 4,
Wherein the levansucrase or fructosyltransferase is levansucrose B-512F / KM (KCCM11728P) or pectinase Ultra (SP-L). .
The method according to claim 1,
Wherein the reaction is carried out at a temperature of from 4 DEG C to 65 DEG C for at least 1 hour.
A high molar ratio oligosaccharide produced by the production method according to any one of claims 1 to 6,
Wherein the concentration of sugar in the molasses high in oligosaccharide is reduced by 50% or more with respect to the weight of sugar in the molasses, and the concentration of oligosaccharides in the high-oligosaccharide molasses is increased by 50% or more with respect to the weight of oligosaccharides in the original molasses.
8. The method of claim 7,
Wherein the oligosaccharide-rich molasses is used for microbial culture material, food sweetening material or animal feed additive material.

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