益生菌乳酸发酵提高低聚果糖含量生产的新方法  

A new production method of improving fructooligosaccharides content by probiotics lactic acid fermentation

作　　者：许宏贤 张晓萍[1] 段钢[1] 

机构地区：[1]杰能科(中国)生物工程有限公司杜邦工业生物应用科技部,江苏无锡214028

出　　处：《中国酿造》2016年第6期143-145,共3页China Brewing

摘　　要：研究报告了一种新的提高低聚果糖(FOS)含量的生产方法。以市售低聚果糖为原料,通过添加甜菜碱进行益生菌乳酸发酵,将原料中可发酵性糖葡萄糖、果糖转化为乳酸,蔗糖部分转化为乳酸,使原料中低聚果糖的含量由51%提高到84%,而发酵液无需进行菌体分离即可用于食品加工,为低聚果糖的生产提供了一种低成本、高效率的纯化方法。A new production method of improving fructooligosaccharides （FOS） content was reported. Using the FOS sold on the market as the raw material, the probiotic lactic acid fermentation was conducted with addition of the betaine. The fermentable sugars （such as glucose and fructose） in the raw material were translated into lactic acid, the sucrose was translated into lactic acid partly, and the FOS content in the raw material was increased from 51% to 84%. The fermentation liquor without bacterium separation could be used to food processing, which provided a purification method with low cost and high efficiency for fructooligosaccharides production.

关 键 词：低聚果糖 乳酸 益生菌 甜菜碱 

分 类 号：Q815[生物学—生物工程]