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Production of high-purity galacto-oligosaccharides by depleting glucose and lactose from galacto-oligosaccharide syrup with yeasts.
Yeast ( IF 2.6 ) Pub Date : 2020-06-30 , DOI: 10.1002/yea.3507
Melinda Pázmándi 1, 2 , Zoltán Kovács 2 , Edina Balga 1 , Mónika Kovács 1 , Anna Maráz 1
Affiliation  

Galacto‐oligosaccharides (GOS) are prebiotic compounds, widely used as ingredients in various food, nutraceutical and pharmaceutical products. Enzymatic synthesis of GOS results in low‐purity products that contain high amounts of glucose and lactose beside the valuable GOS. In this study, a systematic approach was used to develop yeast‐based fermentation strategies to purify crude GOS. Potentially applicable yeast strains were identified based on an extensive search in literature databases followed by a series of laboratory‐scale fermentation tests. Single‐ and two‐step fermentation processes were designed for the removal of glucose alone or together with lactose from crude GOS syrup. Single‐step fermentation trials with two strains of previously unreported species, Cyberlindnera jadinii NCAIM Y.00499 and Kluyveromyces nonfermentans NCAIM Y.01443, resulted in purified products free of both glucose and ethanol from a crude GOS syrup diluted to 15 and 10 w/v%, respectively. Simultaneous removal of glucose and lactose was achieved by Kluyveromyces marxianus DMB Km‐RK in a single‐step fermentation process with a yield of 97.5% and final purity of 100%. A two‐step fermentation approach was designed to allow conversion of a glucose‐free product into a high‐purity GOS by removing glucose with C. jadinii Y.00499 in the first step, and lactose by Kluyveromyces lactis DMB Kl‐RK in the second step, resulting in a final product with a yield of 100% and a final purity of 92.1%. These results indicate that the selected nonconventional yeasts are promising candidates for the removal of non‐GOS components from commercial crude GOS products by selective fermentation.

中文翻译:

通过用酵母从低聚半乳糖糖浆中消耗葡萄糖和乳糖来生产高纯度低聚半乳糖。

低聚半乳糖 (GOS) 是益生元化合物,广泛用作各种食品、营养品和医药产品的成分。GOS 的酶促合成导致低纯度产品,除了有价值的 GOS 外,还含有大量葡萄糖和乳糖。在这项研究中,系统方法被用于开发基于酵母的发酵策略来纯化粗 GOS。基于对文献数据库的广泛搜索以及一系列实验室规模的发酵测试,确定了潜在适用的酵母菌株。单步和两步发酵工艺设计用于从粗 GOS 糖浆中单独或与乳糖一起去除葡萄糖。使用两种先前未报告的物种Cyber​​lindnera jadinii NCAIM Y.00499 和Kluyveromyces nonfermentans NCAIM Y.01443 从分别稀释到 15 和 10 w/v% 的粗 GOS 糖浆中得到不含葡萄糖和乙醇的纯化产品。Kluyveromyces marxianus DMB Km-RK 在一步发酵过程中实现了葡萄糖和乳糖的同时去除,产率为 97.5%,最终纯度为 100%。设计了一种两步发酵方法,通过在第一步中用C. jadinii Y.00499去除葡萄糖,并通过乳酸克鲁维酵母去除乳糖,将无葡萄糖产品转化为高纯度 GOS第二步中的DMB Kl-RK,最终产物的产率为100%,最终纯度为92.1%。这些结果表明,所选的非常规酵母是通过选择性发酵从商业粗 GOS 产品中去除非 GOS 成分的有希望的候选者。
更新日期:2020-06-30
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