Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Simultaneous Biocatalytic Synthesis of Panose During Lactate Fermentation in Kimchi

  • Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Jung, Yoon-Seung (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Eom, Hyun-Ju (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Koh, Young-Ho (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Robyt, John F. (Laboratory of Carbohydrate Chemistry and Enzymology, Department of Biochemistry and Biophysics, Iowa State University) ;
  • Seo, Jin-Ho (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University)
  • Published : 2002.02.01
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Abstract

As a functional additive for intestinal microflora, panose ($6^2-{\alpha}$-D-glucopyranosylmaltose) was synthesized during kimchi fermentation using the glucose transferring reaction of glucansucrase from Leuconostoc mesenteroides. For the glucose transferring reaction, sucrose and maltose were added ($2\%$ each, w/v) to dongchimi-kimchi as the glucosyl donor and acceptor molecule, respectively. After five days of incubation at $10^{\circ}C$, referring to the initial phase for the production of lactic acid in kimchi, over $60\%$ (w/v) of the total sugars were converted into panose and other branched oligosaccharides. Thereafter, the kimchi was stored at $4^{\circ}C$ and the amount of panose remained at a constant level for three weeks, thereby indicating the stability of panose to microbial degradation during the period of kimchi consumption. The use of maltose as the acceptor molecule in the kimchi also facilitated a lower viscosity in the kimchi-juice by preventing the synthesis of a dextran-like polymer which caused an unfavorable taste. Accordingly, the application of this new method of simultaneous biocatalytic synthesis of oligosaccharides during lactate fermentation should facilitate the extensive development of new function-added lactate foods.

Keywords

References

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