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KMID : 1007520150240041443
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Food Science and Biotechnology
2015 Volume.24 No. 4 p.1443 ~ p.1446
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Simple Synthesis of Isomaltooligosaccharides during Sauerkraut Fermentation by Addition of Leuconostoc Starter and Sugars
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Cho Seung-Kee
Shin So-Yeon
Lee Soo-Jin
Li Ling
Moon Jin-Seok
Kim Dong-Jun
Im Wan-Taek
Han Nam-Soo
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Abstract
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Isomaltooligosaccharides (IMOs), prebiotic compounds stimulating the growth of intestinal bacteria, were synthesized in sauerkraut by inoculating psychrotrophic Leuconostoc citreum KACC 91035 strain with high dextransucrase activity. For the glucose transferring reaction of dextransucrase, sucrose and maltose were added in sauerkraut (29 and 28 mM, respectively, w/v) as glucosyl donor and acceptor molecule, respectively. For 12 days of fermentation at 10°C, IMOs were gradually produced by consuming sucrose and maltose, and the synthesis rate and maximal concentration of IMOs were 2.04 and 20.2 mM, respectively. This result demonstrates a simple method to manufacture a synbiotic sauerkraut product by adding probiotic lactic acid bacterium and sugars as ingredients.
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KEYWORD
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Leuconostoc citreum, dextransucrase, isomaltooligosaccharide, prebiotics, sauerkraut
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