以菊芋为原料发酵生产甘露醇的研究

研究7株乳酸菌发酵菊芋生产甘露醇的能力.其中,有5株乳酸菌无须添加氮源和无机盐,能够有效转化40 g/L糖化菊芋汁中的果糖合成甘露醇.进一步发酵还原糖浓度为169 g/L的浓缩汁时,通过比较甘露醇产量和还原糖利用率,选择了一株能有效转化糖化菊芋汁中果糖合成甘露醇的菌株M-1,可产出80 g/L甘露醇.分析碳源比例对M-1发酵的影响,培养基中果糖和葡萄糖的浓度比为4∶1时,M-1产出甘露醇73.8 g/L,还原糖转化率达74.10 %.进一步证明糖化菊芋汁的糖成分满足需要,可作为甘露醇生产的合适发酵原料.

The Primary Study of Production of Mannitol from Saccharified Jerusalem Artichoke Juice with Several Lactic Acid Bacteria

The feasibility of producing mannitol through the fermentation of saccharified jerusalem artichoke juice (SJAJ) by seven Lactic acid bacteria was studied.Without adding nitrogen source and inorganic salt,reducing sugars of SJAJ with the concent ration of 40 g/L can be efficiently utilized by five LABs.Comparing the production of mannitol,as well as the conversion rate of sugar,M-1 showed its advantages through the fermentation of SJAJ with 169 g/L,and produced 80 g/L mannitol.Impact of different ratios of fructose toglucose in carbon source on the fermentation of M-1 was also studied.The results showed that the highest mannitol production (73.8 g/L) and yield from fructose (91%) were achieved on culture medium with 4:1 ratio,the same as that of saccharified jerusalem artichoke juice.SJAJ was proved to be a suitable substrate of mannitol production by fermenting by LAB M-1.