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Synbiotic synthesis of oligosaccharides during milk fermentation by addition of leuconostoc starter and sugars.

Authors
  • Seo, Dong Mi
  • Kim, So-Young
  • Eom, Hyun-Ju
  • Han, Nam Soo
Type
Published Article
Journal
Journal of microbiology and biotechnology
Publication Date
Nov 01, 2007
Volume
17
Issue
11
Pages
1758–1764
Identifiers
PMID: 18092458
Source
Medline
License
Unknown

Abstract

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 degrees 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 degrees 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.

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