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PURIFICATION OF SOYA OLIGOSACCHARIDE BY FERMENTATION

Yuan Qi

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Abstract

Selection of utilization of carbon source in soya oligosaccharide by three strains of S.cerevisiae was studied.The results showed that S.cerevisiae C could selectively utilize sucrose and the residual rate of stachyose and raffinose could be more than 96%.Using yeast extract as nitrogen source,the sucrose could be used up after 36 hours of culture.Further study showed that the content of sucrose in soya oligosaccharide powder was less than 1.3% after fermentation of waste water of soy whey and downstream processing.

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What this paper is about

Selection of utilization of carbon source in soya oligosaccharide by three strains of S.cerevisiae was studied.The results showed that S.cerevisiae C could selectively utilize sucrose and the residual rate of stachyose and raffinose could be more than 96%.Using yeast extract as nitrogen source,the sucrose could be used up after 36 hours of culture.Further study showed that the content of sucrose in soya oligosaccharide powder was less than 1.3% after fermentation of waste water of soy whey and downstream processing.

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Available abstract

Selection of utilization of carbon source in soya oligosaccharide by three strains of S.cerevisiae was studied.The results showed that S.cerevisiae C could selectively utilize sucrose and the residual rate of stachyose and raffinose could be more than 96%.Using yeast extract as nitrogen source,the sucrose could be used up after 36 hours of culture.Further study showed that the content of sucrose in soya oligosaccharide powder was less than 1.3% after fermentation of waste water of soy whey and downstream processing.

Key concepts: Raffinose, Stachyose, Oligosaccharide, Fermentation, Sucrose, Food science, Chemistry, Yeast

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