• Microbiology and Biotechnology Letters
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• v.20 no.3
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• pp.237-242
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• 1992

To investigate the growth effect of branched oligosaccharides on the principal intestinal microorganisms, Bifdobacterium, Lactobacillus, Clostridium, Escherichia, Eubactemum, Enterucoccus, Staphylococcus and Bacteroides were cultivated on a medium containing branched oligosaccharides and panose. B. adolescentis, B. logum and L. aciduphilus grew effectively on the medium containing panose, while C. pe@igens, C. paraputrificum, Bac. fragilis and S. aurezds did not. The content of panose decreased greatiy in the culture broth of branched oligosaccharides of B, adolescentis, but it remained in the culture of C. perfringens. The results indicated that panose was consumed effectively by B. adolescentis, but not utilized by C. perfringens. 3. adolescentis still grew on the panose remained in the broth of mixed cultivation of B. adolescentis and C. perfn'ngens. Therefore, panose and branched oligosaccharides seem to promote selectively the growth of B. adolescentis in the human intestine.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.273-278
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• 1996

The research was undertaken to characterize the reaction mode of transglucosidase (TG) from Aspergillus niger for the production of isomaltooligosaccharides such as isomaltose, panose and isomaltotriose. TG hydrolyzed maltose to glucose units and produced panose and glucose by transglucosylation. TG hydrolyzed panose to maltose and glucose when panose was used as an initial substrate. The reaction patterns of products when isomaltose, isomaltotriose or isomaltotetraose were used as substrates were different from the case when maltose was used as a substrate. Maltotriose and maltose showed the same formation pattern of products. TG also produced isomaltooligosaccharides from maltooligosaccharides. The production of panote by TG from maltose was mathematically described by Michaelis-Menten kinetics. The kinetic constants, $V_{max}$ (the maximum velocity) and $K_m$ (Michaelis constant), were estimated by Lineweaver-Burk plot to be 400 M/min and 21.4 mM, respectively.

• Journal of Microbiology and Biotechnology
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• v.12 no.1
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• pp.46-52
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• 2002

As a functional additive for intestinal microflora, panose ($6^2-{\alpha}$-D-glucopyranosylmaltose) was synthesized during kimchi fermentation using the glucose transferring reaction of glucansucrase from Leuconostoc mesenteroides. For the glucose transferring reaction, sucrose and maltose were added ($2\%$ each, w/v) to dongchimi-kimchi as the glucosyl donor and acceptor molecule, respectively. After five days of incubation at $10^{\circ}C$, referring to the initial phase for the production of lactic acid in kimchi, over $60\%$ (w/v) of the total sugars were converted into panose and other branched oligosaccharides. Thereafter, the kimchi was stored at $4^{\circ}C$ and the amount of panose remained at a constant level for three weeks, thereby indicating the stability of panose to microbial degradation during the period of kimchi consumption. The use of maltose as the acceptor molecule in the kimchi also facilitated a lower viscosity in the kimchi-juice by preventing the synthesis of a dextran-like polymer which caused an unfavorable taste. Accordingly, the application of this new method of simultaneous biocatalytic synthesis of oligosaccharides during lactate fermentation should facilitate the extensive development of new function-added lactate foods.

• KSBB Journal
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• v.9 no.2
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• pp.122-126
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• 1994

A new method for the production of isomalto-oligosaccharides from maltose was investigated using intact cells of Aureobasidium pullulaans which had been known to produce fructo-oligosaccharides. The cells showed transglucosylation activity producing isomalto-oligosaccharides at high concentrations of maltose, while they showed a hydrolytic activity at low concentrations of substrate when cultivated at $25^{\circ}C$. The optimum reaction conditions for the isomalto-oligosaccharide production were as follows: substrate concentration, 500g/l maltose; pH, 4.5; temperature, $65^{\circ}C$; cell dosage, 10 unit per gram substrate. Under optimized conditions, the maximum yield of isomalto-oligosaccharides achieved was around 48% (w/w). At the early period of reaction, panose was selectively produced from maltose, and thereafter isomaltotriose was synthesized by utilizing panose as a substrate when maltose consumption was discontinued.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1085-1090
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• 2002

Leuconostoc mesenteroides, the major bacterium in the initial phase of lactate-fermentation in kimchi, produces lactic acid, acetic acid, mannitol, and $CO_2$. It also secrets dextransucrase, which catalyzes the transfer reaction of glucose from sucrose to maltose, synthesizing mainly panose ($6^_2-{\alpha}-D-glucopyranosylmaltose)$, a probiotic oligosaccharide. To use the strain as a starer culture to produce high amount of panose during kimchi fermentation, we screened psychrotrophic strains showing fast growth rate at low temperature among the isolates of Leuconostoc sp. and selected two strains showing high dextransucrase activity. The strains were identified as Leuconostoc mesenteroides, which can be used as function added-starters for lactate-fermented foods.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.124-131
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• 2016

Among 116 bacterial strains isolated from Korean fermented foods, one strain (SS-76) was selected for producing new oligosaccharides in a basal medium containing maltose as the sole source of carbon. Upon morphological characterization using scanning electron microscopy, the cells of strain SS-76 appeared rod-shaped; subsequent 16S rRNA gene sequence analysis revealed that strain SS-76 was phylogenetically close to Bacillus subtilis. The main oligosaccharide fraction B extracted from the culture supernatant of B. subtilis SS-76 was purified by high performance liquid chromatography. Subsequent structural analysis revealed that this oligosaccharide consisted only of glucose, and methylation analysis indicated similar proportions of glucopyranosides in the 6-linkage, 4-linkage, and non-reducing terminal positions. Matrix-assisted laser-induced/ionization time-of-flight/mass spectrometry and electrospray ionization-based liquid chromatography-mass spectrometry/mass spectrometry analyses suggested that this oligosaccharide consisted of a trisaccharide unit with 1,6- and 1,4-glycosidic linkages. The anomeric signals in the $^1H$-nuclear magnetic resonance spectrum corresponded to ${\alpha}$-anomeric configurations, and the trisaccharide was finally identified as panose (${\alpha}$-D-glucopyranosyl-1,6-${\alpha}$-D-glucopyranosyl-1,4-D-glucose). These results suggest that B. subtilis SS-76 converts maltose into panose; strain SS-76 may thus find industrial application in the production of panose.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.369-374
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• 2011

A putative maltogenic amylase gene (DGMA) was cloned from the Deinococcus geothermalis DSM 11300 genome using the polymerase chain reaction. The gene encoded 608 amino acids with a predicted molecular mass of 68,704 Da. The recombinant DGMA was constitutively expressed using the pHCXHD plasmid. As expected, the recombinant DGMA hydrolyzed cyclodextrins and starch to maltose and pullulan to panose by cleaving the ${\alpha}$-(1,4)-glycosidic linkages, as observed for typical maltogenic amylases. Characterization of the recombinant DGMA revealed that the highest maltogenic amylase activity occurred at $40^{\circ}C$ and pH 6.0. The half-life of catalytic activity at $65^{\circ}C$ and $55^{\circ}C$ were 8.2 min and 187.4 min, respectively. DGMA mainly hydrolyzed ${\beta}$-cyclodextrin, soluble starch, and pullulan and its efficient ratio of those substrates was 9:4.5:1.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.351-361
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• 2022

This study aimed to investigate the differences in the isomaltooligosaccharides present during Makgeolli production according to the type of Nuruk used, fermentation period, and presence of microorganisms. Makgeolli was fermented for 15 days using three kinds of Nuruk (Soyul, Sansung, and Jinju) with and without microbial growth inhibitors. Isomaltooligosaccharide contents were analyzed using high performance anion exchange chromatography. The most abundant isomaltooligosaccharide was panose, which was highest in Makgeolli produced using Soyul Nuruk (SH) on day 6 (24.7 mM), followed by Makgeolli prepared using Sansung Nuruk (SS) on day 2 (18.2 mM) and Makgeolli prepared using Jinju Nuruk (JJ) on day 3 (10.8 mM). Isomaltotriose and isomaltotetraose, which were generated in the control, were not detected when microbial growth was suppressed. Based on these results, isomaltooligosaccharide production is affected more by the enzymes produced by microorganisms during Makgeolli fermentation than by Nuruk itself.

• Journal of Microbiology and Biotechnology
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• v.17 no.11
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• pp.1758-1764
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• 2007

Synthesis of oligosaccharides during milk fermentation was attempted by inoculating Leuconostoc citreum with Lactobacillus casei, Lb. delbrueckii subsp. bulgaricus, and Streptococcus thermophilus as starters. Dextransucrase of Ln. citreum worked as a catalyst for the transglycosylation reaction of sugars; sucrose was added as the glucose donor, and lactose or maltose acted as the acceptor compound for the reaction. When 4% sucrose was added in milk, glucosyl-lactose was synthesized (about 1%, w/v) after 1-2 days of fermentation at 15 or $25^{\circ}C$. Alternatively, when sucrose and maltose (2% each, w/v) were added, panose (about 1 %, w/v) and other isomaltooligosaccharides were made in a day at $15-35^{\circ}C$. Growth patterns of lactobacilli and streptococci starters were not affected by the coculture of leuconostoc starter, but the rate of acid synthesis was slightly slowed at every temperature. Addition of sugars in milk did not give any adverse effect on the lactate fermentation. Accordingly, the use of leuconostoc starter and addition of sugars in milk allowed the production of oligosaccharides-containing fermented milk, and application of this method will facilitate the extensive development of synbiotic lactate foods.