Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Strain Selection of Psychrotrophic Leuconostoc mesentroides Producing a Highly Active Dextransucrase from Kimchi

김치로부터 고활성 dextransucrase를 생성하는 저온성 Leuconostoc mesenteroides 균주선발

  • 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)
  • 엄현주 (충북대학교 식품공학학과, 생물건강산업개발연구센터) ;
  • 서동미 (충북대학교 식품공학학과, 생물건강산업개발연구센터) ;
  • 윤향식 (충북대학교 식품공학학과, 생물건강산업개발연구센터) ;
  • 이희봉 (충북대학교 식품공학학과, 생물건강산업개발연구센터) ;
  • 한남수 (충북대학교 식품공학학과, 생물건강산업개발연구센터)
  • Published : 2002.12.01
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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.

Dextransucrase의 수용체반응(acceptor reaction)을 이용하여 판노스(panose)를 포함한 다양한 당전이화합물을 발효식품에서 생성하기 위하여 고활성 dextransucrase를 저온에서 생성하는 Leuconostoc속 균주를 동치미김치로부터 분리 및 선발하였다. 동치미를 제조하여 $8^{\circ}C$에서 발효시키면서 분리한 Leuconostoc속 균주중에서 균체의 증식유도기간(lag phase), 최대균체량(g/L), 균체의 비성장속도$(\mu)$ 및 dextransucrase 활성을 종합적으로 비교하여 우수균주를 선발하였고, 최종적으로 MIDI를 이용하여 Leuc. mesenteroides로 동정하였다. 본 균주는 김치를 포함한 저온성 발효식품에서 당전이화합물을 생성하여 기능성을 부여하는 스타터로 사용될 수 있을 것으로 판단된다.

Keywords

References

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