O-D-mannopyranosyl-(1→4)-O-D-glucopyranosyl-(1→4)-D-Mannopyranose (MGM) was prepared via the enzymatic hydrolysis of konjac glucomannan and the subsequent elimination of monosaccharides from the resultant hydrolysate using yeast. The enzyme system hydrolyzed konjac glucomannan and produced monosaccharides and MGM without other oligomers at the 48 h reaction. Konjac 20 g was hydrolyzed at 60 o C and a pH 6.0 for 48 h with 200 mL crude enzyme solution from Xylogone sphaerospora. By eliminating monosaccharides from the hydrolysis products with yeast (Candida guilliermondii), 3.8 g of crystalline MGM was obtained, without the use of chromatographic techniques. After 48 h of yeast cultivation, the total sugar content fell from 5.2% to 3.7%, while the average degree of polymerization (D.P.) rose from 2.6 to 3.3.

Abstract
 Introduction
 Materials and Methods
  Konjac Glucomannan and β-1, 4-Mannooligosaccharides
  Preparation of β-Mannanase Solution
  Determination of β-Mannanase Activity
  Determination of Reduction Sugar
  Nutrient Composition and Conditions of Yeast Cultivation
  Preparation of MGM
  Thin Layer Chromatography (TLC)
  Hydrogenation of Saccharide
  Methylation Analysis
  Identification of Component Sugar
  Statistical analysis
 Results and Discussion
  Production of β-Mannanase System
  Formation of MGM from Konjac with MannanaseSolution
  Characterization of the Hydrolysis Products Using TLC
  Elimination of Monosaccharides from EnzymaticHydrolysate of Konjac Using Yeast
 Conclusion
 References

• Gwi Gun Park(Department of Food Science & Bioengineering, College of BioNano, Gachon University) Corresponding author