Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables
- PMID: 17482304
- DOI: 10.1016/j.ijfoodmicro.2007.02.027
Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables
Abstract
Leuconostoc is the major bacterial genus in the initial phase of the lactate fermentation of vegetables. The dextransucrase elaborated from this bacterium is used to synthesize dextran polymers or prebiotic oligosaccharides. To use Leuconostoc as a starter culture in the manufacture of the kimchi-like fermented foods at low temperature, we isolated microbial flora that showed fast growth rates and high enzyme activity under the test conditions. Nine hundred colonies of Leuconostoc were collected from kimchi, sauerkraut, and pickled cucumber using three consecutive selection media; after batch culture and enzyme activity assays, four strains were selected. Sequencing of 16S rRNA genes of the strains revealed that HJ-S7 and HJ-S13 were Leuconostoc (Ln.) mesenteroides and HJ-P4 and HJ-P5 were Ln. citreum. When compared to the type strain, Ln. mesenteroides B-512F, HJ-P4 showed a more than twofold faster growth rate and 20-fold higher enzyme activity during cultivation at 8 degrees C. These strains are suitable as oligosaccharide-synthesizing starters for the fermentation of not only kimchi but also sauerkraut and pickled cucumbers.
Similar articles
-
Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.J Food Sci. 2007 Jun;72(5):M166-72. doi: 10.1111/j.1750-3841.2007.00372.x. J Food Sci. 2007. PMID: 17995739
-
Monitoring of Leuconostoc population during sauerkraut fermentation by quantitative real-time polymerase chain reaction.J Microbiol Biotechnol. 2011 Oct;21(10):1069-72. doi: 10.4014/jmb.1102.02019. J Microbiol Biotechnol. 2011. PMID: 22031033
-
Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.Int J Food Microbiol. 2005 Aug 15;103(1):91-6. doi: 10.1016/j.ijfoodmicro.2004.11.030. Int J Food Microbiol. 2005. PMID: 16084269
-
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.Appl Microbiol Biotechnol. 2014 Mar;98(6):2385-93. doi: 10.1007/s00253-014-5513-1. Epub 2014 Jan 14. Appl Microbiol Biotechnol. 2014. PMID: 24419800 Review.
-
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.Appl Microbiol Biotechnol. 2020 Sep;104(18):7731-7744. doi: 10.1007/s00253-020-10804-8. Epub 2020 Aug 4. Appl Microbiol Biotechnol. 2020. PMID: 32749526 Review.
Cited by
-
Functional probiotics of lactic acid bacteria from Hu sheep milk.BMC Microbiol. 2020 Jul 28;20(1):228. doi: 10.1186/s12866-020-01920-6. BMC Microbiol. 2020. PMID: 32723292 Free PMC article.
-
Microbial characterization of the Japanese traditional pickle senmaizuke produced by two different manufacturing processes.Food Sci Nutr. 2021 Jun 19;9(8):4452-4460. doi: 10.1002/fsn3.2419. eCollection 2021 Aug. Food Sci Nutr. 2021. PMID: 34401093 Free PMC article.
-
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas.Indian J Microbiol. 2010 Oct;50(Suppl 1):93-8. doi: 10.1007/s12088-010-0058-1. Epub 2010 Nov 25. Indian J Microbiol. 2010. PMID: 22815579 Free PMC article.
-
Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi.J Ginseng Res. 2017 Oct;41(4):524-530. doi: 10.1016/j.jgr.2016.10.003. Epub 2016 Oct 10. J Ginseng Res. 2017. PMID: 29021699 Free PMC article.
-
Development of a high-throughput screening method for recombinant Escherichia coli with intracellular dextransucrase activity.J Microbiol. 2011 Apr;49(2):320-3. doi: 10.1007/s12275-011-1078-1. Epub 2011 May 3. J Microbiol. 2011. PMID: 21538258
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Molecular Biology Databases
Miscellaneous