Study On The Removal Of Arabinose In Oligosaccharides From Wheat Bran By Microbial Fermentation

As the by-product of wheat processing, wheat bran has abound resources. Compared to fiber materials such as corncob to produce oligosaccharides, using wheat bran as the raw materials has many advantages such as easier to pretreat and process, less by-products,non-toxic produced and higher yield. Although the extraction technology of wheat bran oligosaccharides has been reported, further study on the sugar purification was needed, which limits the production and application of wheat bran oligosaccharides. This paper studied the purification of wheat bran oligosaccharides, as well as the removal of arabinose in oligosaccharides using microbial fermentation, in order to improve the functions of the oligosaccharides.The study on the decolourization of wheat bran oligosaccharides using active carbon was conducted. The optimized parameters were as follows: activate carbon addition 6%,decoloring temperature 60 ? and decoloring time 70 min, with the decolorization ratio to97%.The performance of desalination on the decolored wheat bran oligosaccharides using anion resin D301 G and cation resin 001*7 was investigated. The best result with the desalination ratio to 91% was obstained when anion resin D301 G and cation resin 001*7 were combined.Twenty-five strains with the ability to utilize arabinose were screened from 20 forest soil samples with arabinose as the only carbon source. Among the 25 strains, only one strain was selected which cannot utilize xylose meanwhile. The strain was identified as Sporobolomyces singularis, by 18 S rDNA gene sequence analysis.The optimized parameters were as follows: strain addition 20%, fermentation time 8 h and fermentation temperature 25 ? through controlling the addition of strain, time of fermentation and temperature of fermentation. After fermentation, the 33% arabinose was removed.In vitro fermentation experiments showed that: compared with the un-removal arabinosegroup, the pH of the removed group was significantly( P < 0.01) decreased, the gas production was significantly(P<0.05)decreased, too. The analysis of short chain fatty acids showed that lactic acid, acetic acid and propionic acid increased, besides the latic acid increased more...