High malt syrup and method for improving acarbose fermentation unit by using high malt syrup

Abstract

The invention discloses high malt syrup and a method for improving an acarbose fermentation unit by using the high malt syrup. The high malt syrup comprises malt sugar, trisaccharide, tetrasccharide and components more than the tetrasccharide, wherein the content of glucose in the high malt syrup is 0. According to the method, the high malt syrup is utilized to be cultured in a culture medium; the culture medium is an inclined surface culture medium, a mother bottle seed culture medium or a fermentation bottle culture medium. According to the invention, the trisaccharide, tetrasccharide and components more than the tetrasccharide are adjusted, so that the fermentation level is effectively improved, the defect that thallus biosynthesis is inhibited due to improper concentration of carbon source components is overcome, the biosynthesis and the metabolism are facilitated, and the fermentation index is improved.

Description

Technical field [0001] The present invention involves a method of high malt syrup and the use of its method of improving Akaba sugar fermentation units. It is a pharmaceutical technology field. Background technique [0002] Akapo candy is a secondary metabolites produced by Actinoplanes SP.Because it has the activity of inhibiting Q-glucosidase, it can reduce the decomposition of polysaccharides and oligosaccharides in the human intestine, and then reduce the concentration of blood sugar. Therefore, it is clinically used as a drug for treating diabetes. [0003] In the process of microbial fermentation, carbon source is an important element that constitutes the composition of the bacteria, and it is also the main raw material for producing various metabolites and intracellular storage substances.Akobo sugar molecules have a pseudo -tetraogenic structure, which shows that its biological synthesis has a close relationship with the decomposition of carbon source substances.Studies o...

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Problems solved by technology

[0004] Because in large-scale industrial production, high maltose syrup and glucose are generally used as carbon sources in the fermentation production of acarbose, and high maltose syrup is processed by adding different types of enzymes to starch milk. It leads to changes in various components in high maltose syrup. High maltose syrup generally contains maltose, glucose, trisaccharides, tetrasaccharides and sugars above tetrasaccharides. Therefore, its compound components and the ratio of each component have a great influence on the growth of acarbose-producing bacteria. It has a direct effect on the synthesis and metabolism of acarbose. At present, there is no report on the detailed test or production of the carbon source of acarbose fermentation, the effect of the ratio of trisaccharides, tetrasaccharides and more than four sugars on the yield of acarbose fermentation data, this is a blank

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