Monjazeb Marvdashti Leila, Abdolshahi Anna, Hedayati Sara, Sharifi-Rad Mehdi, Iriti Marcello, Salehi Bahare, Sharifi-Rad Javad
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran.
Cell Mol Biol (Noisy-le-grand). 2018 Jun 25;64(8):22-26.
Pullulan is an important polysaccharide with several potential applications in food science, pharmaceutical and cosmetic industries, but high costs of pullulan production are the main limitation for commercial utilization. Therefore, a cost-effective process for pullulan production was developed using fig syrup as an exclusive nutrient source. In particular, the feasibility of using low quality fig syrup as a supplemental substrate for pullulan gum production by Aureobasidium pullulans was investigated. Fermentation was carried out over a range of fig syrup and sucrose degrees Brix (5-15%). Maximum pullulan gum production was observed after 96h using 12.5% fig syrup, yielding approximately14.06 g/L. This value of pullulan production (14.06 g/L) was higher than the amount of pullulan produced using sucrose as substrate (5.01 g/L). In conclusion, fig syrup was an effective substrate for pullulan production by Aureobasidium pullulans, and, therefore, this byproduct deserves attention for the cost-effective and environmentally friendly pullulan production.
普鲁兰多糖是一种重要的多糖，在食品科学、制药和化妆品行业有多种潜在应用，但普鲁兰多糖生产成本高昂是其商业利用的主要限制因素。因此，开发了一种以无花果糖浆作为唯一营养源的具有成本效益的普鲁兰多糖生产工艺。具体而言，研究了使用低质量无花果糖浆作为出芽短梗霉生产普鲁兰多糖的补充底物的可行性。在一系列无花果糖浆和蔗糖波美度（5-15%）下进行发酵。使用12.5%的无花果糖浆，96小时后观察到普鲁兰多糖产量最高，产量约为14.06克/升。这个普鲁兰多糖产量值（14.06克/升）高于以蔗糖作为底物时产生的普鲁兰多糖量（5.01克/升）。总之，无花果糖浆是出芽短梗霉生产普鲁兰多糖的有效底物，因此，这种副产品因其在普鲁兰多糖生产中具有成本效益且环保而值得关注。
