Development of a Mixed-culture Fermentation Process and Characterization for New Oligosaccharides and Dextran Using Lipomyces starkeyi and Leuconostoc mesenteroides

Lipomyces starkeyi와 Leuconostoc mesenteroides의 혼합배양에 의한 올리고당과 Dextran의 생성 및 생성당의 특성 연구

  • 허수진 (전남대학교 촉매연구소) ;
  • 김도만 (전남대학교 생물화학공학과, 서울대학교 농업생물신소재연구센터) ;
  • 이인수 (전남대학교 공업화학공학과 촉매연구소) ;
  • 장판식 (서울산업대학교 식품공학과)
  • Published : 1999.08.01


We have developed a new process for the production of new structure oligosaccharides using the mixed-culture fementation of Lipomyces starkeyi KSM22 and leuconostoc mesenteroides B-512FMCM.L.starkeyi KSM22 produces a novel DXAMase(an enzyme containing both dextranase and amylase activities). It hydrolyzes the soluble starch and dextran. The hydrolyzates were used as acceptors for dextransucrase of L.mesenteroides to synthesize the new oligosaccharides(NOS). In fermentation, as the concentration of sucrose was increased from 9%(w/v) to 15%(w/v), the yields of dextran(sum of dextran I, MW=66kD, and dextran II, MW=21kD) was increased from 12.7% to 42.5%, and NOS was increased from 3.9% to 5.2% of the theoretical, respectively. The NOS of dp(degree of polymerization) 5 and over was increased from 33.1% to 58.3% of the total NOS. The NOS showed heat resistant up to 12$0^{\circ}C$ and was stable at pHs ranged from 2 to 6. The NOS decreased the pH changes in the culture of S. mutans, and also showed inhibitory effects on the growth of S. aureus or S. typhimurium.



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