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Strain Selection of Psychrotrophic Leuconostoc mesentroides Producing a Highly Active Dextransucrase from Kimchi  

Eom, Hyun-Ju (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University)
Seo, Dong-Mi (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University)
Yoon, Hyang-Sik (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University)
Lee, Hee-Bong (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University)
Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1085-1090 More about this Journal
Abstract
Leuconostoc mesenteroides, the major bacterium in the initial phase of lactate-fermentation in kimchi, produces lactic acid, acetic acid, mannitol, and $CO_2$. It also secrets dextransucrase, which catalyzes the transfer reaction of glucose from sucrose to maltose, synthesizing mainly panose ($6^_2-{\alpha}-D-glucopyranosylmaltose)$, a probiotic oligosaccharide. To use the strain as a starer culture to produce high amount of panose during kimchi fermentation, we screened psychrotrophic strains showing fast growth rate at low temperature among the isolates of Leuconostoc sp. and selected two strains showing high dextransucrase activity. The strains were identified as Leuconostoc mesenteroides, which can be used as function added-starters for lactate-fermented foods.
Keywords
Leuconostoc mesenteroides; dextransucrase; panose; psychrotroph; kimchi;
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