Mannitol production by Leuconostoc citreum KACC 91348P isolated from Kimchi.

  title={Mannitol production by Leuconostoc citreum KACC 91348P isolated from Kimchi.},
  author={Gan-Erdene Otgonbayar and Hyun-Ju Eom and Beom Soo Kim and Jae Hyung Ko and Nam Soo Han},
  journal={Journal of microbiology and biotechnology},
  volume={21 9},
Leuconostoc genus, which comprise heterofermentative lactic acid bacteria, reduces fructose to mannitol by recycling intracellular NADH. To evaluate the mannitol productivities of different Leuconostoc species, 5 stock cultures and 4 newly isolated strains were cultivated in MRS and simplified media containing glucose and fructose (1:2 ratio). Among them, L. citreum KACC 91348P, which was isolated from kimchi, showed superior result in cell growth rate, mannitol production rate, and yield in… 

Figures and Tables from this paper

The Effect of Dextransucrase Gene Inactivation on Mannitol Production by Leuconostocmesenteroides
Leuconostoc species, a group of hetero-fermentative lactic acid bacteria, can produce mannitol which has various applications in the food and medical industries and hindered the dextran biosynthetic pathway by inactivating dextransucrase gene (dts) and then studied effects on manNitol production.
Co-production of biomass and metabolites by cell retention culture of Leuconostoc citreum
High cell density cultivation of L. citreum was achieved within the fermentor, while extracellular metabolites such as mannitol and d-lactic acid were produced through the filter with high productivities, suggesting that cell retention culture using internal filtration system is highly effective for co-production of useful cell biomass and various ext racellular metabolites.
Characterization of the Potent Mannitol Producer Leuconostoc mesenteroides KCTC13305
The purpose of this study was to determine the optimum conditions of mannitol fermentation by Leuconostoc mesenteroides KCTC13305 isolated from kimchi and to produce at high yield when 100 g/L fructose was used as a carbon source.
폐배추 추출물을 이용한 Leuconostoc citreum GR1 종균 배양용 최적 배지 및 배양 조건 개발
In the kimchi manufacturing process, the starter is cultured on a large-scale and needs to be supplied at a low price to kimchi factories. However, current high costs associated with the culture of
Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles
The acidity and sweetness had a noticeable impact on the overall acceptance of the treated sample and the DPPH radical scavenging capacity of FMJ was higher than that of MJ.
Levan from Leuconostoc citreum BD1707: production optimization and changes in molecular weight distribution during cultivation
The levan yield of the strain L.citreum BD1707 could be sufficiently enhanced via cultivation condition optimization and the decrease in molecular mass of the synthesized levan was attributed predominantly to the hydrolytic activity of levansucrase secreted by L. citreumBD1707 during cultivation.
Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria
The effects of mixed‐starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed and results showed that mixed‐ starter culture can accelerate fermentation and had the highest efficiency for nitrite degradation.
An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars.
Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter.
The CJM developed in this study was able to yield a comparable level of bacterial counts with MRS medium and reduced the cost by almost 10-fold, showing the supplementing effect of the lacking nutrients.


Mannitol production by lactic acid bacteria grown in supplemented carob syrup
Detailed kinetic and physiological characterisation of eight mannitol-producing lactic acid bacteria, Leuconostoc citreum ATCC 49370, L. fructosum NRRL B-2041, with maximum volumetric productivity and the highest yield, stoichiometric conversion of fructose toMannitol, was performed using a carob-based culture medium.
Characterization of mannitol producing strains of Leuconostoc species
Mannitol is a naturally occurring low calorie sweetener, widely used in the food, pharmaceutical, medicine and chemical industries. In this study mannitol producing strains of Leuconostoc spp. (210)
High-level production of D-mannitol with membrane cell-recycle bioreactor
Ten heterofermentative lactic acid bacteria were compared in their ability to produce D-mannitol from D-fructose in a resting state. The best strain, Leuconostoc mesenteroides ATCC-9135, was examined
Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product
It is indicated that Leuconostoc citreum IH22 dominates over and retards the growth of other lactic acid bacteria in kimchi, suggesting it can be used as a bacterial starter culture to maintain the quality of kIMchi for prolonged periods.
Biotechnological production of mannitol and its applications
Progress to date in the production of mannitol by fermentation and using enzyme technology, downstream processing, and applications ofMannitol is reviewed.
Glucooligosaccharides from Leuconostoc mesenteroides B-742 (ATCC 13146): a potential prebiotic.
Branched oligomers produced by this process were readily catabolized by bifidobacteria and lactobacilli but were not readily utilized by either Salmonella sp.
Scale‐up of a New Bacterial Mannitol Production Process
The results presented in this paper indicate that the new bioprocess can easily be scaled‐up to an industrial scale and that the production levels achieved with it are comparable to the catalytic hydrogenation processes.