Abstract：
Maple syrup was investigated as a source to produce FOSs and β-(2-6)-linked-oligolevans/levans. The modulation of this biotransformation was achieved through the control of Maple syrup °Bx and reaction conditions. Reaction time was identified as the most influential factor for the oligolevans/FOSs production in Maple syrup 30°Bx reaction system as well as for the oligolevans/levans synthesis in the 66°Bx one. In the predictive model of oligolevans/levans production in Maple syrup 60°Bx, the interactive effect between levansucrase unit and reaction time was significant (p-value of 0.0008). The optimal conditions for oligolevans/FOSs production (109.20 g/L) in Maple syrup 30°Bx were 3.73 U/mL, pH 6.60 and 23.12 h; while 5 U/mL, pH 6.04 and 29.92 h were identified as the optimal conditions for oligolevans/levans production (147.09 g/L) in Maple syrup 66°Bx. As compared to inulin-type commercial FOSs, the fermentation of oligolevans/FOSs from Maple syrup led to a higher count of Lactobacillus acidophilus and Bifidobacterium lactis and resulted in a higher production of lactic acid. This study lays the foundation for the biotransformation of Maple syrups into functional prebiotic ingredients.
摘要：
研究了枫糖浆作为生产FOSs和β-（2-6）连接的寡聚体/果聚糖的来源。通过控制枫糖浆°Bx和反应条件来实现这种生物转化的调节。反应时间被认为是枫糖浆30°Bx反应系统中低聚维生素/FOSs生产以及66°Bx中低聚维生素/果聚糖合成的最重要因素。在枫糖浆60°Bx中低聚维生素/果聚糖生产的预测模型中，左旋蔗糖酶单位与反应时间的交互作用显著(p值为0.0008)。枫糖浆30°Bx中低聚维生素/FOSs生产（109.20g/L）的最佳条件为3.73U/mL，pH6.60和23.12h；而5U/mL，pH6.04和29.92h被确定为在枫糖浆66°Bx中生产低聚维生素/果聚糖（147.09g/L）的最佳条件。与菊粉型商用FOS相比，从枫糖浆中发酵低聚糖/FOSs导致嗜酸乳杆菌和乳酸双歧杆菌的数量增加，并导致乳酸的产量增加。本研究为枫糖浆生物转化为功能性益生元成分奠定了基础。
