Soybean molasses was studied for the first time as a raw material for the fermentative production of (1 → 6)-β-d-glucan (lasiodiplodan) by Lasiodiplodia theobromae MMPI fungus. The work included characterization of soybean molasses, assessment of cultivation medium and nutritional supplementation, saccharification, fermentation of unhydrolyzed and hydrolyzed molasses, and characterization of lasiodiplodan. Crude soybean molasses showed high concentrations of monosaccharides (glucose: 13.26 g/L, galactose: 9.53 g/L and fructose: 1.99 g/L) and oligosaccharides (sucrose: 74.51 g/L, raffinose: 96.58 g/L, and stachyose: 114.02 g/L). Clarification of molasses promoted reduction of 60% of the total phenolic contents, and showed high-nutritional quality not requiring medium supplementation for fungal growth and lasiodiplodan production. Lasiodiplodia theobromae was able to assimilate the sugars from molasses (Y_C: 98.25%), including the oligosaccharides, thus no need for prior acid-hydrolysis for saccharification. Maximum production (1.06 g/L), yield (0.13 g/g) and volumetric productivity of lasiodiplodan (0.01 g/L h) were verified in fermentations using unhydrolyzed molasses. Both lasiodiplodan samples demonstrated high thermal stability, and presented three stages of mass-loss; the first at 150 ºC, followed by two events between 250 and 525 °C. FT-IR spectra showed characteristic signs of lasiodiplodan including bands at 1060 and 1600 cm⁻¹ corresponding to symmetrical stretching of C–O–C (characteristic group of sugars) and glucose ring vibration, respectively.

首次以大豆糖蜜为原料，通过拉索地罗非鱼发酵生产（1→6）-β- d-葡聚糖（lasiodiplodan）作为原料MMPI真菌。这项工作包括大豆糖蜜的表征，培养基和营养补充的评估，糖化，未水解和水解糖蜜的发酵以及拉西地龙的表征。粗制的大豆糖蜜显示出高浓度的单糖（葡萄糖：13.26 g / L，半乳糖：9.53 g / L和果糖：1.99 g / L）和低聚糖（蔗糖：74.51 g / L，棉子糖：96.58 g / L，和水苏糖： 114.02 g / L）。糖蜜的澄清促进了总酚含量减少60％，并显示出高营养品质，不需要为培养基生长和拉索地龙的生产添加培养基。Lasiodiplodia theobromae能够吸收糖蜜中的糖（Y _C：98.25％），包括寡糖，因此不需要事先酸水解进行糖化。在使用未水解糖蜜的发酵过程中，证实了拉西双氯丹的最大产量（1.06 g / L），产量（0.13 g / g）和体积生产率（0.01 g / L h）。两种拉西地普龙样品均显示出高的热稳定性，并呈现出三个质量损失阶段。第一次是在150ºC，然后是250到525°C的两次事件。FT-IR光谱显示了拉索地龙的特征符号，包括1060和1600 cm ^-1处的条带，分别对应于C–OC–C（糖的特征组）的对称拉伸和葡萄糖环振动。