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Simple synthesis of isomaltooligosaccharides during Sauerkraut fermentation by addition of Leuconostoc starter and sugars

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Abstract

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℃, 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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Authors and Affiliations

  1. Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Seung Kee Cho, So-Yeon Shin, Soo Jin Lee, Ling Li, Jin Seok Moon & Nam Soo Han

  2. Department of Forest Science, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Dong-Jun Kim

  3. Department of Biotechnology, Hankyoung National Univeristy, Anseong, Gyeonggi, 456-749, Korea

    Wan-Taek Im

Authors
  1. Seung Kee Cho
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  2. So-Yeon Shin
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  3. Soo Jin Lee
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  4. Ling Li
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  5. Jin Seok Moon
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  6. Dong-Jun Kim
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  7. Wan-Taek Im
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  8. Nam Soo Han
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Correspondence to Nam Soo Han.

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Cho, S.K., Shin, SY., Lee, S.J. et al. Simple synthesis of isomaltooligosaccharides during Sauerkraut fermentation by addition of Leuconostoc starter and sugars. Food Sci Biotechnol 24, 1443–1446 (2015). https://doi.org/10.1007/s10068-015-0185-x

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  • DOI: https://doi.org/10.1007/s10068-015-0185-x

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