Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University , Yamaguchi, Japan.
CINDEFI, School of Science, La Plata National University , La Plata, Argentina.
Biosci Biotechnol Biochem. 2020 Oct;84(10):2160-2173. doi: 10.1080/09168451.2020.1787812. Epub 2020 Jun 30.
Due to the indigestibility, utilization of konjac taro, has been limited only to the Japanese traditional konjac food. preparation with konjac taro was examined to utilize konjac taro as a source of utilizable carbohydrates. AKU 3302 was selected as a favorable strain for preparation, while used extensively in brewing industry was not so effective. grew well over steamed konjac taro by extending hyphae with least conidia formation. preparation was completed after 3-day incubation at 30°C. D-Mannose and D-glucose were the major monosaccharides found in a hydrolyzate giving the total sugar yield of 50 g from 100 g of dried konjac taro. An apparent extent of konjac taro hydrolysis at 55°C for 24 h seemed to be completed. Since konjac taro is hydrolyzed into monosaccharides, utilization of konjac taro carbohydrates may become possible to various products of biotechnological interest.
由于其难以消化，魔芋的利用仅限于日本传统的魔芋食品。本研究旨在以魔芋为原料，制备可利用的碳水化合物。结果表明，AKU3302 是一种适合制备的优良菌株，而在酿造工业中广泛使用的菌株则效果不佳。该菌在蒸熟的魔芋上生长良好，通过形成最少的分生孢子来延伸菌丝。在 30°C 下培养 3 天即可完成制备。水解产物中主要的单糖是 D-甘露糖和 D-葡萄糖，从 100 克干魔芋中可得到 50 克总糖。在 55°C 下 24 小时的水解似乎已经完成。由于魔芋被水解成单糖，因此魔芋碳水化合物的利用可能会成为各种具有生物技术应用价值产品的可能。
