[Microbial production of glucose/fructose syrups].
With the ever-increasing demand for sugar and the trend in rising price, rapid progress in research on new and/or alternative sweeteners has been inevitable during the past decade or so. Pure glucose, glucose/fructose, glucose/maltose syrups are often called "isosyrups". Isosyrups have been recognized as a good alternative sources of sugar. These are used today in the manufacture of soft drinks, jams and jellies, confectionary, baking fermentation, dietetic and infant food, ice-cream, pharmaceutical processes, etc. Isosyrups are produced by hydrolysis of starch and cellulocis raw materials have been utilized for the production of isosyrups.
D001419:Bacteria / Q000378:metabolism*; D005285:Fermentation; D005632:Fructose / Q000096:biosynthesis*; D005947:Glucose / Q000096:biosynthesis*; D007220:Industrial Waste / Q000191:economics; D008320:Maltose / Q000096:biosynthesis
D007220:Industrial Waste; D005632:Fructose; D008320:Maltose; D005947:Glucose
Glukoz/fruktoz şuruplarinin mikrobiyal üretimi.