分別以麥芽糖或甘露糖取代蔗糖組成三種不同糖源之黏液篩選基礎培養液（mucous screening basal broth, MSBB）培養Klebsiella oxytoca CF154，探討其對胞外黏性物質凍乾粉末（extracellular mucilage, LEM）之產量、糖轉換率、單糖組成及其相對黏性之影響。結果發現三組K. oxytoca CF154培養液所得之LEM的產量以麥芽糖-MSBB最高（1.75 g/l），其次為蔗糖-MSBB（0.98 g/l），甘露糖-MSBB 最低（0.53 g/l）。三種不同糖源相同濃度之MSBB發酵液中的糖轉換率，依序為麥芽糖-MSBB（35.01%）>蔗糖-MSBB（33.17%）>甘露糖-MSBB（11.89%）。三種不同糖源製備之0.2% LEM水溶液於25℃下，pH 4～9中均有穩定的相對黏度（relative viscosity, RV），且其相對黏度亦均隨溫度（10-80℃）上升而呈現下降的趨勢。當LEM水溶液中鹽濃度（0.0-3.0% NaCl）增加時，其相對濃度亦下降。再者，將三種不同糖源發酵液製備的LEM的水溶液分別經Sephacryl S-400膠體過濾層析並收集具黏性表現之主要多醣部分，再用高效率液體層析法分析其單糖組成，結果三種 LEM 試樣均含有甘露糖（mannose）、半乳糖（galactose）、葡萄糖（glucose）及阿拉伯糖（arabinose），但其四種單糖組成比例呈現差異。由以上結果推測，K. oxytoca CF154利用三種不同糖源合成胞外黏性物質的主要途徑可能相同。

Effects of the replacement sucrose with either maltose or mannose in mucous screening basal medium (MSBB) on the yield, sugar conversion, monosaccharide composition, and their relative viscosity of lyophilized extracellular mucilage powder (LEM) from Klebsiella oxytoca CF154 culture were investigated. The yield of LEM made from maltose-MSBB was the highest (1.75 g/l), and followed by sucrose-MSBB (0.98 g/l) and mannose-MSBB (0.53 g/l). The sugar conversions of LEM prepared from three sugar source of MSBB were found follow the order of maltose (35.01%) > sucrose (33.17%) > mannose (11.89%). 0.2% LEM solutions from three media showed that the relative viscosity (RV) is stable over a pH range from 4 to 9, but decreased as the temperature increased from 10 to 80 ℃, and the higher NaCl concentration (0-5%) in LEM solutions is the lower RV of LEM solutions. The dominant fraction relating viscosity of 0.2% LEM from three media was eluted by gel permeation chromatography, respectively. After HPLC analysis, the major sugars in this dominant fraction contain mannose, galactose, glucose, and arabinose in three LEM samples. But the contents of sugar compositions in LEM differ among three LEM samples. Accordingly, the major biosynthesis pathway of LEM from sucrose, mannose, or maltose might be the same by K. oxytoca CF154 using sucrose, mannose, or maltose as the sole sugar source.