Table 1.

KGM-degrading enzymes

Category	Origin	Reaction condition	Product information	Reference
Hemicellulase		pH 6.5, 20% konjac, 45 °C, E/S 250 U/g, 0.83 h	KGM oligosaccharide yield 35%, mainly consists of triose and tetrose units	He et al., 2013
	Aspergillus niger	pH 4.2, 2% konjac, 65 °C, E/S 108 U/g, 4 h	KGM oligosaccharide yield 32.3%	Xu et al., 2005
	A. niger	pH 7.0, 15% konjac, 50 °C, E/S 50 U/g, 6 h	KGM oligosaccharide yield 100% after yeast fermentation	Li et al., 2007
	A. niger	pH 7.0, 24% konjac, 50 °C, E/S 120 U/g, 8 h	The average DP of DKGM was 1.8–1.9	Xu et al., 2008
	A. niger	pH 5.0, 1% konjac, 30 °C, E/S 46.2 U/g, 24 h	Oligosaccharide covering the whole range of DP 3–9	Albrecht et al., 2009
		pH 5.5, 1% konjac, 45 °C, E/S 100 U/g, 1.5 h	KGM oligosaccharide yield 100% after yeast fermentation	Wu et al., 2010
	A. niger	pH 3.5–8.5, 0.05%–3.05% konjac, 14–62 °C; 20% konjac, 0.04–1.00 h	The molecular weight and molecular weight distribution depended on the enzymatic parameters	Yao et al., 2011
	A. niger	pH 3.5, 18% konjac, 65 °C, E/S 30 U/g, 4 h	KGM oligosaccharide yield 35.73% after yeast fermentation	Xu SC et al., 2011
	Bacillus subtilis	pH 6.0, 12.5% konjac, 50 °C, E/S 200 U/g, 3 h		Xu LP et al., 2011
	B. subtilis	pH 7.5, 5% konjac, 45 °C, E/S 50 U/g, 24 h	Oligosaccharide covering the whole range of DP 2–9	Kang et al., 2012
		pH 6.0, 61.3% konjac, 55 °C, E/S 1500 U/g, 4.2 h	DKGM yield 76.34% after ethanol precipitate, galactopyranose type DKGM covering the whole range of DP 2–10	Qin et al., 2013
		pH 6.0, 61.3% konjac, 55 °C, E/S 1500 U/g, 4.2 h	DKGM yield 52.67%	Deng et al., 2013
	Trichoderma reesei	pH 5.0, 1% konjac, 45 °C, 48 h	17% DKGM (DP 2–6)	Mikkelson et al., 2013
		pH 7.1, 20% konjac, 41 °C, E/S 0.49, 3.4 h		Chen et al., 2013
	Thermobifida fusca	50 °C, 24 h	The weight-average molecular weight 3089 Da	Cheng et al., 2016
		pH 4.0, 0.2% konjac, 50 °C, E/S 360 kU/g, 24 h	The molecular mass lower than 2200 Da after combination of γ-irradiation and enzymatic hydrolysis	Jian et al., 2013
	B. subtilis	pH 7.0, 0.33% konjac, 60 °C, E/S 6 U/g, 1 h	DKGM yield 35.96%, most DKGM with DP 2–6	Cheng et al., 2016
Cellulase	Trichoderma viride	pH 5.0, 10% konjac, 40 °C, E/S 50 U/g, 2 h	Weight-average molecular weight 7160 Da, number-average molecular weight 5100 Da	Zhang et al., 2003
		pH 4.5, 10% konjac, 60 °C, E/S 450 U/g, 1 h		Elamir et al., 2008
	T. viride	pH 5.0, 1% konjac, 30 °C, 24 h		Albrecht et al., 2009
		pH 3.5, 0.5% konjac, 30 °C, E/S 58 U/g, 24 h	Oligosaccharide covering the whole range of DP 3–14	Albrecht et al., 2009
		10% konjac, 50 °C, 1.3 h		Dang et al., 2015
	T. reesei	pH 5.0, 1% konjac, 45 °C, 48 h	18.0%, 4.7% DKGM (DP 2–6) for Cel7A and Cel7B, respectively	Mikkelson et al., 2013

E/S: the ratio of enzyme to substance; DP: degree of polymerization