A METHOD OF THE REMOVAL OF MONOSACCHARIDE IN OLIGOSACCHARIDES PRODUCTION

摘要

A method for removal of the monosaccharide in oligosaccharides production which includes the step of culturing the yeast. A further step involves mixing 8%- 12% (W/W) of yeast based on the weight of oligosaccharides and 0.1%-0.5% (W/W) of carbamide as nitrogen source with raw oligosaccharide syrup, and then adjusting the pH value to 4.5 - 6.0. A further step involves culturing the above oligosaccharides syrup at 23°C - 26°C for 20 -30 hours with intermittent agitation.