马乳酒样乳杆菌(Lactobacillus kefiranofaciens)产生的开菲尔多糖的分离及其结构特性  

Separation and characterization of kefiran produced by Lactobacillus kefiranofaciens

作　　者：王淼[1] 毕洁[2] 

机构地区：[1]江南大学食品科学技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《工业微生物》2007年第6期16-20,共5页Industrial Microbiology

摘　　要：研究了Lactobacillus kefiranofaciens发酵产生的开菲尔多糖的初步纯化方法,并对开菲尔多糖的分子组成、分子量以及单糖之间的连接方式进行了研究。研究结果表明,采用酶解与Sevage试剂相结合的方法进行纯化,当蛋白去除率为93%时,多糖得率60%,样品中多糖的百分含量为96%。采用HPLC和红外光谱研究表明,培养基的组成会明显影响开菲尔多糖中葡萄糖与半乳糖的比例,由MRS培养基发酵产生的KEFⅠ的相对分子质量约为2.4×105Da,葡萄糖/半乳糖约为1:4;而由改良的MRS培养基发酵产生的KEFⅡ的相对分子质量约为1.5×105Da,葡萄糖/半乳糖约为1:10。Lactobacillus kefiranofaciens发酵的开菲尔多糖分子中均含有β糖苷键。The separation and characterization of kefiran produced by Lactobacillus kefiranofaciens was studied. The 93 % protein removal rate and 60 % kefiran recovery rate with 96 % content could be obtained by using a combination of enzymatic and Sevage methods. The molecular weight and glucose/lactose of KEF Ⅰ and KEF Ⅱ ,produced by using MRS and modified MRS medium, were 2.4 × 10^5Da or 1.5 × 10^5Da and 1：4 or 1：10 respectively. Monosaccharide was linked by β-glueosidic bond among the obtained kefiran.

关 键 词：LACTOBACILLUS kefiranofaciens 开菲尔多糖(kefiran) 分离 结构 

分 类 号：TS261.1[轻工技术与工程—发酵工程]