Production of L-Talitol from L-Psicose by Metschnikowia koreensis LA1 Isolated from Soy Sauce Mash(BREWING AND FOOD TECHNOLOGY)

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概要

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• A strain LA1 that can convert L-psicose to L-talitol was isolated from soy sauce mash and identified as Metschnikowia koreensis. The cells grown on L-arabitol were found to have relatively high conversion potential. Addition of D-sorbitol to the reaction mixture considerably accelerated the conversion rate of L-psicose to L-talitol. During the conversion reaction, D-sorbitol was added to the reaction mixture at 12-h intervals to maintain the concentration of D-sorbitol at 1.0%. The final conversion ratios were 81.4%, 75.2%, 73.0%, 60.4% and 43.5% using washed cells when the concentrations of L-psicose were 0.5%, 1.0%, 2.0%, 3.0% and 5.0%, respectively. The product from L-psicose was identified as L-talitol by HPLC analysis, and infrared spectroscopy, optical rotation and melting point measurements.

• 社団法人日本生物工学会の論文
• 2005-09-25

著者

• Izumori Ken

  Rare Sugar Research Center Faculty Of Agriculture Kagawa University

• Izumori Ken

  Dep. Of Bioresource Sci. Fac. Of Agriculture Kagawa Univ.

• Izumori Ken

  Department Of Biochemistry And Food Sciences Faculty Of Agriculture Kagawa University

• SASAHARA HIROYUKI

  Kagawa Prefectural Fermentation and Food Experimental Station

• Izumori Ken

  Rare Sugar Res. Center Kagawa Univ.

• Izumori Ken

  Department Of Biochemistry And Food Science Faculty Of Agriculture Kanagawa University

• Izumori Ken

  Department Of Bioresource Science Faculty Of Agriculture Kagawa University

• Sasahara Hiroyuki

  Kagawa Prefectural Industrial Technol. Center Fermentation And Food Res. Branch

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