Marín-Navarro Julia, Talens-Perales David, Polaina Julio
Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av. Agustín Escardino 7, 46980, Paterna, Valencia, Spain.
Appl Microbiol Biotechnol. 2015 Mar;99(6):2549-55. doi: 10.1007/s00253-014-6312-4. Epub 2014 Dec 31.
We describe a simple, efficient process for the production of 6-kestose, a trisaccharide with well-documented prebiotic properties. A key factor is the use of a yeast transformant expressing an engineered version of Saccharomyces invertase with enhanced transfructosylating activity. When the yeast transformant was grown with 30 % sucrose as the carbon source, 6-kestose accumulated up to ca. 100 g/L in the culture medium. The 6-kestose yield was significantly enhanced (up to 200 g/L) using a two-stage process carried out in the same flask. In the first stage, the culture was grown in 30 % sucrose at physiological temperature (30 °C) to allow overexpression of the invertase. In the second stage, sucrose was added to the culture at high concentration (60 %) and the temperature shifted to 50 °C. In both cases, 6-kestose was synthesized with high specificity, representing more than 95 % of total FOS.
我们描述了一种简单、高效的生产6-蔗果三糖的方法，6-蔗果三糖是一种具有充分文献记载的益生元特性的三糖。一个关键因素是使用表达具有增强转果糖基化活性的工程化酿酒酵母转化酶的酵母转化体。当酵母转化体以30%蔗糖作为碳源生长时，6-蔗果三糖在培养基中积累至约100 g/L。使用在同一烧瓶中进行的两阶段工艺，6-蔗果三糖产量显著提高（高达200 g/L）。在第一阶段，培养物在生理温度（30°C）下于30%蔗糖中生长，以使转化酶过表达。在第二阶段，向培养物中加入高浓度（60%）蔗糖，并将温度升至50°C。在这两种情况下，6-蔗果三糖均以高特异性合成，占总低聚果糖的95%以上。
