Technology Optimization of Purifing Nostoc commune Vauch Polysaccharide by Yeast Fermentation

doi:10.3969/j.issn.1673-1689.2012.11.015

Home > Archive>Volume 31, Issue 11, 2012 >1209-1215. DOI:10.3969/j.issn.1673-1689.2012.11.015

Technology Optimization of Purifing Nostoc commune Vauch Polysaccharide by Yeast Fermentation
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                        10.3969/j.issn.1673-1689.2012.11.015
                    
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To optimize the technology of Purifing nostoc commune vauch polysaccharide by yeast fermenting,The effect of PH on the content of polysaccharide was researched.The additive number of yeast,the additive amount of sucrose,the temperature and the time of fermenting were designed as one-factors,and it’s orthogonal test were optimized.The best purifying technology was that the PH of fermentation liquor was 5 ±0.5,the additive number of yeast was 0.4 mg/mL,the additive amount of sucrose was 40 mg/mL,the temperature was 35 ℃,the time of fermenting was 8 h.The polysaccharide content and it’s antioxidant activity was not reduced in the extraction before and after,but the purity increased from 27.56% to 75.38%.The technology of purifing nostoc commune vauch polysaccharide by yeast fermentation is simple and feasible.

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ZHU Shuang-jie, SUN Yan-hui, JIA Xiao-li, ZHANG Cuang. Technology Optimization of Purifing Nostoc commune Vauch Polysaccharide by Yeast Fermentation[J]. Journal of Food Science and Biotechnology,2012,31(11):1209-1215.

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Online: June 17,2014
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