Fu Zhilei, Cheng Shuang, Ma Jinghao, Basit Rana Abdul, Du Yihua, Tian Shubin, Fan Guangsen
Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang, 473004, Henan, China.
School of Biology and Food Science, Hebei MinZu Normal University, Chengde, 067000, China.
Appl Biochem Biotechnol. 2025 Feb;197(2):943-963. doi: 10.1007/s12010-024-05065-4. Epub 2024 Sep 28.
Soybean molasses, which contains high levels of raffinose family oligosaccharides (RFOs) such as stachyose and raffinose, is subjected to a process of bio-purification to remove sucrose while maintaining the RFOs, consequently increasing its value. This study employed morphological observation, physiological and biochemical studies, and molecular biology techniques to identify YA176, a yeast strain renowned for its effective bio-purification of soy molasses. Through single-factor and orthogonal experiments, optimal bio-purification conditions were established. YA176, belonging to Wickerhamomyces anomalus, demonstrated robust growth across a wide range of temperature and pH levels, coupled with remarkable tolerance to glucose, sucrose, and NaCl up to 41.2%, 47.3%, and 10%, respectively. Under these optimized conditions, YA176 efficiently utilized sucrose while preserving 93.3% of raffinose and 78.6% of stachyose, ensuring the retention of functional RFOs. In summary, yeast strain YA176 exhibits exceptional bio-purification abilities, making it an ideal candidate for producing functional RFOs from soy molasses.
大豆糖蜜含有高水平的棉子糖家族寡糖（RFOs），如水苏糖和棉子糖，要经过生物纯化过程以去除蔗糖，同时保留RFOs，从而提高其价值。本研究采用形态学观察、生理生化研究和分子生物学技术来鉴定酵母菌株YA176，该菌株以有效生物纯化大豆糖蜜而闻名。通过单因素和正交实验，确定了最佳生物纯化条件。属于异常威克汉姆酵母的YA176在广泛的温度和pH水平下均能强劲生长，对葡萄糖、蔗糖和NaCl的耐受性分别高达41.2%、47.3%和10%。在这些优化条件下，YA176能有效利用蔗糖，同时保留93.3%的棉子糖和78.6%的水苏糖，确保功能性RFOs得以保留。总之，酵母菌株YA176具有卓越的生物纯化能力，使其成为从大豆糖蜜生产功能性RFOs的理想候选菌株。
