Inulinを含む合成および天然培地でのArthrobacter ureafaciensの培養によるDi-D-fructofuranose 1,2' : 2,3' dianhydrideの調製

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1. Preparation of Di-D-fructofuranose 1,2' : 2,3' dianhydride (difructose anhydride III) was attempted by the cultivation of a strain of Arthrobacter ureafaciens, which is known to produce an extracellular enzyme converting inulin to the dianhydride, in an inulin-containing synthetic medium, and in hot water extracts of Jerusalem artichoke (Helianthus tuberosus L.) tubers, and burdock (Arctium lappa L.) roots.2. The formation of difructose anhydride III in the media was examined by the estimation of optical rotation and a thin-layer chromatographic test. In every medium used, the maximal accumulation occurred 4 to 5 days after inoculation of the bacteria. Isolation of the difructose anhydride III was carried out using 5 day-cultured media. After removal of the bacterial cells, fermentation with baker's yest, and chromatographic separation on an active carbon column, the sugar product was crystallized from ethanol, yielding 13.5% from inulin, 0.9% from fresh burdock roots, and 0.6% from fresh Jerusalem artichoke tubers. Though the product from the inulin-containing synthetic medium was in a satisfactorily pure form, the other two products were impure. Recrystallization of these two from ethanol yielded the products with increased purity, though still contaminated with a trace of an oligosaccharide-like substance.
社団法人日本生物工学会の論文
1974-03-25