Complete Hydrolysis Fructose Syrups

Aspergillus sp. A. aureus, A. awamori, A. ficuum, A. ftscheri, A. flavus, A. nidulans,A. ni-ger, A. phoenicis Cladosporium sp. 

Biology and Chemistry of Jerusalem Artichoke Helianthus tuberosus L. 

Penicillium sp. P. purpurogenum var. rubisclerotium, P. rugulosum, P. trzebinskii Streptomyces sp. S. rochei 

Clostridium sp. C. acetobutylicum, C. pasteurianum, C. thermoautotrophicum, C. ther-mosuccinogenes Escherichia coli Flavobacterium multivorum Pseudomonas sp. 

Candida sp. C. kefyr, C. pseudotropicalis Kluyveromyces sp. K. fragilis, K. lactis, K. marxianus Pichia sp. 

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The sucrose industry is a comparatively minor user of enzymes but provides few historically significant and instructive examples of enzyme technology. The hydrolysis inversion of sucrose, completely or partially, to glucose and fructose provides sweet syrups that are more stable (i.e., less likely to crystallize) than pure sucrose syrups." The most familiar golden syrup produced by acid hydrolysis of one of the less pure streams from the cane sugar refinery but other types of syrup are produced using yeast (Saccharomyces cerevisiae) invertase. 

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