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Process Optimization of Dextran Production by Leuconostoc sp. strain YSK. Isolated from Fermented Kimchi

김치로부터 분리된 Leuconostoc sp. strain YSK 균주에 의한 덱스트란 생산 조건의 최적화

  • Hwang, Seung-Kyun (Department of Oriental Medicine and FoodBiotechnology, Joongbu University) ;
  • Hong, Jun-Taek (Department of Oriental Medicine and FoodBiotechnology, Joongbu University) ;
  • Jung, Kyung-Hwan (Department of Food and Biotechnology, Chungju University) ;
  • Chang, Byung-Chul (Department of Medical Genetic Engineering, Keimyung University School of Medicine and Institute for Medical Science) ;
  • Hwang, Kyung-Suk (Department of Biotechnology, Mokwon University) ;
  • Shin, Jung-Hee (Department of Food and Nutrition, Joongbu University) ;
  • Yim, Sung-Paal (Korea Atomic Energy Research Institute) ;
  • Yoo, Sun-Kyun (Department of Oriental Medicine and FoodBiotechnology, Joongbu University)
  • 황승균 (중부대학교 공과대학 한방 건강 식품학과) ;
  • 홍준택 (중부대학교 공과대학 한방 건강 식품학과) ;
  • 정경환 (충주대학교 식품생명공학과) ;
  • 장병철 (계명대학교 의과대학) ;
  • 황경숙 (목원대학교 생명산업학부) ;
  • 신정희 (중부대학교 식품영양학과) ;
  • 임성팔 (한국원자력 연구원) ;
  • 유선균 (중부대학교 공과대학 한방 건강 식품학과)
  • Published : 2008.10.30

Abstract

A bacterium producing non- or partially digestible dextran was isolated from kimchi broth by enrichment culture technique. The bacterium was identified tentatively as Leuconostoc sp. strain SKY. We established the response surface methodology (Box-Behnken design) to optimize the principle parameters such as culture pH, temperature, and yeast extract concentration for maximizing production of dextran. The ranges of parameters were determined based on prior screening works done at our laboratory and accordingly chosen as 5.5, 6.5, and 7.5 for pH, 25, 30, and $35^{\circ}C$ for temperature, and 1, 5, and 9 g/l yeast extract. Initial concentration of sucrose was 100 g/l. The mineral medium consisted of 3.0 g $KH_2PO_4$, 0.01 g $FeSO_4{\cdot}H_2O$, 0.01 g $MnSO_4{\cdot}4H_2O$, 0.2 g $MgSO_4{\cdot}7H_2O$, 0.01 g NaCl, and 0.05 g $CaCO_3$ per 1 liter deionized water. The optimum values of pH and temperature, and yeast extract concentration were obtained at pH (around 7.0), temperature (27 to $28^{\circ}C$), and yeast extract (6 to 7 g/l). The best dextran yield was 60% (dextran/g sucrose). The best dextran productivity was 0.8 g/h-l.

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