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Isolation and Structural Characterization of an Oligosaccharide Produced by Bacillus subtilis in a Maltose-Containing Medium
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 21, Issue 2,  2016, pp.124-131
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/pnf.2016.21.2.124
 Title & Authors
Isolation and Structural Characterization of an Oligosaccharide Produced by Bacillus subtilis in a Maltose-Containing Medium
Shin, Kwang-Soon;
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 Abstract
Among 116 bacterial strains isolated from Korean fermented foods, one strain (SS-76) was selected for producing new oligosaccharides in a basal medium containing maltose as the sole source of carbon. Upon morphological characterization using scanning electron microscopy, the cells of strain SS-76 appeared rod-shaped; subsequent 16S rRNA gene sequence analysis revealed that strain SS-76 was phylogenetically close to Bacillus subtilis. The main oligosaccharide fraction B extracted from the culture supernatant of B. subtilis SS-76 was purified by high performance liquid chromatography. Subsequent structural analysis revealed that this oligosaccharide consisted only of glucose, and methylation analysis indicated similar proportions of glucopyranosides in the 6-linkage, 4-linkage, and non-reducing terminal positions. Matrix-assisted laser-induced/ionization time-of-flight/mass spectrometry and electrospray ionization-based liquid chromatography-mass spectrometry/mass spectrometry analyses suggested that this oligosaccharide consisted of a trisaccharide unit with 1,6- and 1,4-glycosidic linkages. The anomeric signals in the -nuclear magnetic resonance spectrum corresponded to -anomeric configurations, and the trisaccharide was finally identified as panose (-D-glucopyranosyl-1,6--D-glucopyranosyl-1,4-D-glucose). These results suggest that B. subtilis SS-76 converts maltose into panose; strain SS-76 may thus find industrial application in the production of panose.
 Keywords
glucooligosaccharide;bacterial fermentation;structural characterization;Bacillus subtilis;acceptor reaction;
 Language
English
 Cited by
1.
Characterization of new oligosaccharide converted from cellobiose by novel strain of Bacillus subtilis, Food Science and Biotechnology, 2017, 2092-6456  crossref(new windwow)
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