Food and Fermentation Industries >

2010 , Vol. 36 >Issue 10: 94 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.10.022

Food and Fermentation Industries

Study on Purification of Stachyose by Fermentation

  • Wang Xue ,
  • Zhang Jin-ze ,
  • Duan Su-fang ,
  • Gao Jia-tao ,
  • Zhang Min
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Online published: 2010-10-25

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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%.

Key words： Stachyose; fermentation; purification

Cite this article

Wang Xue , Zhang Jin-ze , Duan Su-fang , Gao Jia-tao , Zhang Min . Study on Purification of Stachyose by Fermentation[J]. Food and Fermentation Industries, 2010 , 36(10) : 94 -97 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.022

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