赤藓糖醇
发酵
食品科学
产量(工程)
酵母
化学
酵母抽提物
玉米浆
蔗糖
水解
生物化学
材料科学
冶金
作者
Chamiporn Suwanapetch,Wirat Vanichsriratana
出处
期刊:Sugar Tech
[Springer Nature]
日期:2022-06-10
卷期号:25 (1): 257-261
被引量:1
标识
DOI:10.1007/s12355-022-01178-4
摘要
Erythritol was a safe and low-calorie sweetener, generally used as food additive. Erythritol could be produced from fermentation of glucose, which obtained from sucrose hydrolysis. In this research, erythritol was produced by fermentation of food-grade osmophilic yeasts, Moniliella sp. BCC25224. To optimize the production, the cultivation media were optimized using the Taguchi L9 array. Three levels of glucose concentration (100, 200 and 300 gL−1) and three types of nitrogen sources (yeast extract, corn steep liquor and soybean flour) were investigated. Cell mass, glucose consumption, erythritol production and erythritol yield were used as optimization parameters. The obtained optimal media were 200 gL−1 glucose and 13 gL−1 soybean flour. The optimal media were used to achieve 46.7% erythritol yield and 0.47 gg−1 yield coefficient in a batch fermentation. The results showed that the optimal media compositions were suitable for Moniliella sp. BCC25224 and could be used for efficient erythritol production.
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