Schorr-Galindo S, Ghommidh C, Guiraud J P
Laboratoire de Génie Biologique et Sciences des Aliments, Microbiologie et Biochimie Industrielles, Université Montpellier II, France.
Curr Microbiol. 2000 Aug;41(2):89-95. doi: 10.1007/s002840010099.
Variations in residual sugar composition have been observed during Jerusalem artichoke extract fermentations by using Saccharomyces diastaticus NCYC 625, a flocculating yeast strain. In batch cultures, these differences were due to the inulin polymer size distribution of the extracts: measurements of enzymatic activities on different polymerized substrates have shown that the hydrolysis and fermentation yield decreased when the fructose/glucose ratio of the extract increased. Inulin hydrolysis appeared to be the limiting factor of the fermentation rate. A comparison of continuous and batch cultures with the same extract showed that fermentability differences were related to the structure and size of the yeast flocs. This led to an hydrolysis selectivity of the inulin polymers according to their size: the chemostat culture in which the floc average size was larger gave longer chained residual sugars.
在使用絮凝酵母菌株糖化酵母NCYC 625进行菊芋提取物发酵过程中，观察到残余糖组成存在差异。在分批培养中，这些差异归因于提取物中菊粉聚合物的大小分布：对不同聚合底物的酶活性测量表明，当提取物中果糖/葡萄糖比例增加时，水解和发酵产率降低。菊粉水解似乎是发酵速率的限制因素。对相同提取物进行连续培养和分批培养的比较表明，发酵能力差异与酵母絮凝物的结构和大小有关。这导致了菊粉聚合物根据其大小的水解选择性：絮凝物平均尺寸较大的恒化器培养产生的残余糖链更长。
