An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars
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- 作者：Seung Kee Cho ; Hyun-Ju Eom ; Jin Seok Moon ; Sae-Bom Lim ; Yong Kook Kim ; Ki Won Lee ; Nam Soo Han
- 关键词：Leuconostoc citreum ; Dextransucrase ; Isomaltooligosaccharide ; Prebiotics ; Synbiotics
- 刊名：International Journal of Food Microbiology
- 出版年：17 January, 2014
- 年：2014
- 卷：170
- 期：Complete
- 页码：61-64
- 全文大小：509 K
文摘
Isomaltooligosaccharides (IMOs) are 伪-(1 鈫?#xA0;6)-linked oligodextrans that show a prebiotic effect on Bifidobacterium spp. This study sought to improve IMO synthesis during lactate fermentation in kimchi by inoculating the kimchi fermentation mix with a starter and sugars; the psychrotrophic Leuconostoc citreum KACC 91035 strain with high dextransucrase activity was used as a starter and sucrose (58 mM) and maltose (56 mM) were added as the donor and acceptor for the glucose-transferring reaction of the dextransucrase, respectively. With the addition of both the starter and the sugars and incubation at 10 掳C, IMOs were produced in kimchi after 3 d. Without the starter, the IMO production rate and maximal concentration in kimchi were 15.05 mM/d and 75.27 mM, respectively, whereas with the starter, the rate and concentration increased to 22.04 mM/d and 110.19 mM, respectively. In addition, the sucrose-maltose mix gave an appropriate level of sweetness by releasing fructose and prevented unfavorable polymer synthesis by IMO production. This result suggests that lactic acid bacteria expressing a highly active glycosyltransferase can be used for the synthesis of beneficial oligosaccharides in various fermented foods.