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KMID : 0380620110430020169
Korean Journal of Food Science and Technology
2011 Volume.43 No. 2 p.169 ~ p.175
¥â-1,4-Xylosidase Activity of Leuconostoc Lactic Acid Bacteria Isolated from Kimchi
Jang Mi-Hee

Kim Myoung-Dong
Abstract
The ¥â-xylosidase (EC 3.2.1.37) production capabilities of lactic acid bacteria in the genus Leuconostoc, isolated from a variety of kimchi (fermented vegetables), were examined. The intracellular levels of ¥â-xylosidase were similar to the extracellular levels, when most Leuconostoc lactic acid bacteria were grown in a medium containing xylose as the carbon source. Intracellular ¥â-xylosidase with a maximum activity of 1.2¡¾0.1 units/mL (mean¡¾standard error) was obtained from Leuconostoc lactis KCTC 13344, which was isolated from fermented Chinese cabbage. The optimum reaction conditions for Leu. lactis KCTC 13344 ¥â-xylosidase activity were pH 6.0 and 30oC, and the addition of most divalent cations, except zinc, to the reaction mixture resulted in a slight increase in enzyme activity. Compared with a media containing other carbon sources, the ¥â-xylosidase activity was 5 times higher when Leu. lactis KCTC 13344 was grown in a medium containing xylose as carbon source. Zymographic analysis indicated that the synthesis of Leu. lactis KCTC 13344 ¥â-xylosidase (approximate size, 64 kDa) is induced by xylose. A maximum intracellular ¥â-xylosidase activity of 7.1¡¾0.3 units/mL was obtained in a batch cultivation in an MRS medium containing 30 g/L xylose.
KEYWORD
¥â-xylosidase, kimchi, lactic acid bacteria, Leuconostoc lactis, xylose
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