| Article Info |
제30권 1호 강원 농업생명환경연구 Vol.30, No.1, pp.41-49, 2018
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| Title |
Characterization of the Potent Mannitol Producer Leuconostoc mesenteroides KCTC13305
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| Author |
Park, E. H., B. H. Yoo and M. D. Kim*
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| Institutions |
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
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| Abstract |
Mannitol is considered to be a generally recognized as safe (GRAS) functional food. Mannitol is approximately 70% as sweet as sucrose and can be slowly and incompletely absorbed from the intestine, supplying only about half of the energy value of glucose. The purpose of this study was to determine the optimum conditions of mannitol fermentation by Leuconostoc mesenteroides KCTC13305 isolated from kimchi. Mannitol was produced at high yield when 100 g/L fructose was used as a carbon source. The selection testing conditions were a medium with a pH of 4－8, temperature of 25－37°C, and 0 to 2% for NaCl concentration. The optimum conditions for medium pH and temperature were determined to be 6 and, 25°C, respectively, and the addition of NaCl was detrimental to both cell growth and mannitol production. Ultimately, L. mesenteroides KCTC13305 produced 56.9 ± 0.7 g/L mannitol from 100 g/L fructose in 48 h and the yield was 62.1%.
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| Keyword |
Kimchi, Lactic acid bacteria, Leuconostoc mesenteroides, Mannitol
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 04_(41-49)J4_201700001 김명동(만니톨).pdf
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