Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea.
Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
J Microbiol Biotechnol. 2023 Jun 28;33(6):780-787. doi: 10.4014/jmb.2301.01015. Epub 2023 Feb 13.
Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as SKP 88 and SKP 92, respectively. Both isolates grew well at 25-30oC, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. SKP 88 showed better mannitol conversion ability than SKP 92, and shine muscat juice fermented with SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.
从泡菜（大葱）中分离到两株产甘露醇的乳酸菌，分别鉴定为 SKP88 和 SKP92。两株菌在 25-30℃、初始 pH6-8 和 3%及以下 NaCl 浓度下生长良好。两株菌在含有果糖和葡萄糖的 MRS 肉汤中生长时，均能有效地将果糖转化为甘露醇。葡萄糖作为碳源，果糖作为甘露醇的前体。在含有 3%果糖和 2%葡萄糖的 MRS 肉汤中，甘露醇产量最高。分别用两种分离菌作为发酵剂进行霞多丽麝香葡萄汁发酵。随着发酵的进行，观察到 pH 值下降，可滴定酸度和活菌数增加。SKP88 比 SKP92 具有更好的甘露醇转化能力，用 SKP88 发酵的霞多丽麝香葡萄汁在 48 小时时产生 41.6 g/L 的甘露醇，而用 SKP92 发酵的果汁在同一时间产生 23.4 g/L 的甘露醇。酸奶发酵也表现出类似的模式，用 SKP88 发酵的酸奶产生 15.13 g/L 的甘露醇。这些结果表明，这两种菌株都可以作为低果糖含量的健康发酵食品的发酵剂。
