Abstract
Nishio et al. proposed the production of a novel sugar, N-acetylsucrosamine, by transglycosylating β-fructofuranosidase in the presence of sucrose and N-acetylglucosamine, and has been successful in this isolated crystallization. In addition, this heterodisaccharide can be expected as source of prebiotics as it selectively propagates a specific strain of Bifidobacterium in large intestine without being digested and absorbed in the small intestine. Therefore, in this study, commercial Kome Koji was used to ferment in the presence of sucrose and N-acetylglucosamine.
As a result, N-acetylscrosamine, GlcNAc, Glc, and fructo oligosaccharides were formed in the medium, and sucrose which is the raw material, almost disappeared. Even if the fermented culture fluid is powdered or powdered with Aspergillus oryzae together, it may be possible to develop an interesting new food as a fermented food as prebiotics.
