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Research Article

Characterization of the Potent Mannitol Producer Leuconostoc mesenteroides KCTC13305

만니톨 생산성이 우수한 Leuconostoc mesenteroides KCTC13305 균주의 생육특성

E. H. Park1
,
B. H. Yoo1
,
M. D. Kim1*
박 은희1
,
유 병혁1
,
김 명동1*
1Department of Food Science and Biotechnology, Kangwon National University
1강원대학교 식품생명공학과
*교신저자. *Corresponding Author. 
March 2018. pp. 41-49
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Abstract

Mannitol is considered to be a generally recognized as safe (GRAS) functional food. Mannitol is approximately 70% as sweet as sucrose and can be slowly and incompletely absorbed from the intestine, supplying only about half of the energy value of glucose. The purpose of this study was to determine the optimum conditions of mannitol fermentation by Leuconostoc mesenteroides KCTC13305 isolated from kimchi. Mannitol was produced at high yield when 100 g/L fructose was used as a carbon source. The selection testing conditions were a medium with a pH of 4－8, temperature of 25－37°C, and 0 to 2% for NaCl concentration. The optimum conditions for medium pH and temperature were determined to be 6 and, 25°C, respectively, and the addition of NaCl was detrimental to both cell growth and mannitol production. Ultimately, L. mesenteroides KCTC13305 produced 56.9 ± 0.7 g/L mannitol from 100 g/L fructose in 48 h and the yield was 62.1%.

Keywords
Kimchi
Lactic acid bacteria
Leuconostoc mesenteroides
Mannitol

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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 30
  • No :1
  • Pages :41-49
  • Received Date : 2018-01-15
  • Revised Date : 2018-03-06
  • Accepted Date : 2018-03-09
  • DOI :https://doi.org/10.12972/jales.20180004
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