title: An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars.
abstract: Isomaltooligosaccharides (IMOs) are α-(1→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°C, IMOs were produced in kimchi after 3d. 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.
authors.affiliation: Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors.forename: Seung Kee
authors.initials: SK
authors.lastname: Cho
authors.affiliation: Chungcheongbukdo Agricultural Research and Extension Services, Cheongwon 363-883, Republic of Korea.
authors.forename: Hyun-Ju
authors.initials: HJ
authors.lastname: Eom
authors.affiliation: Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors.forename: Jin Seok
authors.initials: JS
authors.lastname: Moon
authors.affiliation: Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors.forename: Sae-Bom
authors.initials: SB
authors.lastname: Lim
authors.affiliation: Korea Food and Drug Administration, Cheongwon 363-700, Republic of Korea.
authors.forename: Yong Kook
authors.initials: YK
authors.lastname: Kim
authors.affiliation: Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea.
authors.forename: Ki Won
authors.initials: KW
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea. Electronic address: namsoo@chungbuk.ac.kr.
authors.forename: Nam Soo
authors.initials: NS
authors.lastname: Han
mesh_terms: D001937:Brassica / Q000382:microbiology*; D050260:Carbohydrate Metabolism; D002241:Carbohydrates / Q000737:chemistry; D005285:Fermentation; D005516:Food Microbiology; D007934:Leuconostoc / Q000378:metabolism*; D009844:Oligosaccharides / Q000096:biosynthesis*; D013395:Sucrose / Q000378:metabolism
chemical_list: D002241:Carbohydrates; D009844:Oligosaccharides; D013395:Sucrose
keywords: Dextransucrase; Isomaltooligosaccharide; Leuconostoc citreum; Prebiotics; Synbiotics