Yang Ran, Ma Jinghao, Wang Zechen, Du Yihua, Tian Shubin, Fan Guangsen, Liu Xiaoyan, Teng Chao
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Sweet Code Nutrition and Health Institute, Zibo 256306, China.
Foods. 2024 Jan 17;13(2):296. doi: 10.3390/foods13020296.
Soy molasses is rich in oligosaccharides like sucrose, stachyose, and raffinose, with stachyose and raffinose being functional oligosaccharides. Harnessing soy molasses for the production of functional soy oligosaccharides (FSO) can significantly elevate its value. Biological purification, a method leveraging the selective utilization of different carbon sources by microorganisms, allows for the specific removal of sucrose from soy molasses while preserving stachyose and raffinose, thereby increasing the FSO content. This research identified a yeast named YT312 with strong purification capabilities for soy molasses and optimized the purification conditions. The study revealed that yeast YT312 was , exhibiting a broad range of growth temperatures and pH levels alongside a high tolerance to glucose, sucrose, and NaCl. Through single-factor and orthogonal experiments, it was established that under specific conditions-0.375% inoculum size, 30 °C fermentation temperature, 150 rpm shaking speed, 10-fold dilution ratio, pH of 7, and 12 h of fermentation-sucrose was completely removed from soy molasses, while functional raffinose and stachyose were retained at rates of 96.1% and 90.2%, respectively. Consequently, YT312 displayed exceptional characteristics for the biological purification of soy molasses and the production of FSO.
大豆糖蜜富含蔗糖、水苏糖和棉子糖等低聚糖，其中水苏糖和棉子糖属于功能性低聚糖。利用大豆糖蜜生产功能性大豆低聚糖（FSO）可显著提升其价值。生物纯化是一种利用微生物对不同碳源的选择性利用的方法，能够在保留水苏糖和棉子糖的同时，从大豆糖蜜中特异性去除蔗糖，从而提高FSO含量。本研究鉴定出一种对大豆糖蜜具有强大纯化能力的酵母YT312，并优化了纯化条件。研究表明，酵母YT312具有广泛的生长温度和pH范围，同时对葡萄糖、蔗糖和NaCl具有较高的耐受性。通过单因素和正交实验确定，在特定条件下——接种量0.375%、发酵温度30°C、振荡速度150 rpm、稀释倍数10倍、pH值7以及发酵12小时——大豆糖蜜中的蔗糖被完全去除，而功能性棉子糖和水苏糖的保留率分别为96.1%和90.2%。因此，YT312在大豆糖蜜的生物纯化和FSO生产方面表现出优异的特性。
