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Preparation Of levan Oligosaccharides by Acid Hydrolysis and It Application in Growth of lactic Acid-producing Bacteria  

강태호 (경희대학교 생명과학부 식품공학전공)
정성제 (경희대학교 생명과학부 식품공학전공)
강순아 (경희대학교 동서의학대학원)
강기효 (경희대학교 동서의학대학원)
장은경 (한국생명공학연구원 (주)리얼바이오텍)
김승환 (한국생명공학연구원 (주)리얼바이오텍)
김철호 (한국생명공학연구원 (주)리얼바이오텍)
이상기 (한국생명공학연구원 생물공정연구실)
전억한 (한국생명공학연구원 생물공정연구실)
Publication Information
KSBB Journal / v.17, no.2, 2002 , pp. 137-141 More about this Journal
Abstract
Levan oligosaccoharides and low molecular weight levin were produced from levin by acid hydrolysis and following column chromatography. Levan hydrolysis was progressed proportionally as increased incubation time. In terms of levan hydrolysis reaction, no differences were found from the sources of levan. Optimum hydrolysis conditions for the formation of levan oligosaccharides were, 0.38 M H$_2$S0$_4$; and incubation at 95$\^{C}$ for 4 min. The purified products were determined as the mixture of oligosaccharides (degree of polymerization (DP) of 3-6), Two of lactic acid-producing bacteria, Lactobacillus plantarum KCTC 3104 and Pediococcus pentosaceus KCTC 3507, were studied in vitro for their ability to metabolize levin oligosaccharides. Apparently, the growth of both cells were increased by levin oligosaccharide diet, compared with those of levan diets, suggesting that levan oligosaccharides may be beneficial in selectively growth of lactic acid-producing bacteria.
Keywords
lactic acid-producing bacterial; levan; levan oligosaccharides;
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