Abstract: Purification of stachyose in Stachys japonica Miq.by fermentation,selection of utilization of carbon source in Stachys japonica Miq.immersed juice by Lactobacillus,S.Cerevisiae,Aspergillus japonicas and their mixture.The best one screened out was the mixture of Lactobacillus and Aspergillus japonicas.Using this mixture in betony immersed juice,the gross of monosaccharide and sucrose could be lower into 3%,stachyose and other functionality oligosaccharide could be 95%,and the residual rate of stachyose was more than 95%.
王雪,张金泽,段素芳,等. 水苏糖发酵提纯菌株的筛选研究[J]. 食品与发酵工业, 2010, 36(10): 94-97.
Wang Xue,Zhang Jin-ze,Duan Su-fang,et al. Study on Purification of Stachyose by Fermentation[J]. Food and Fermentation Industries, 2010, 36(10): 94-97.