Refining beta glucan is a laboratory procedure.
Beta glucans are polysaccharides bound in a sugar/protein complex. Although they occur in other plants and microorganisms, they are generally a cultured extract from the cell wall of baker's yeast. Beta glucans act as immunostimulants. They are extracted from the yeast cell by stripping away layers of carbohydrates, proteins and other materials from the cell. This three-step laboratory process uses fermentation, recovery and formulation. The process uses yeast-derived cultures that have been refined and standardized for scientific purposes.
Instructions
1. Begin fermentation with a pure culture. Fermentation allows the release of the beta glucan into the fermentation broth. It will later be recovered from this broth, standardized and refined. The fermentation should be carefully controlled and monitored for contamination for 14 days.
2. Use drum filtration to separate the production strain from the fermentation broth. Further refining should be done using ultrafiltration and polish filtration. At this phase the beta glucan will contain other active enzymes including β-glucanase and xylanase.
3. Standardize and refine the final product using sorbitol, sodium chloride, sodium benzoate and potassium benzoate. Precise amounts will vary.
Tags: beta glucan, Beta glucans, fermentation broth, from cell, process uses
