Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables.

@article{Eom2007SelectionOP,
  title={Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables.},
  author={Hyun-Ju Eom and Dong Mi Seo and Nam Han},
  journal={International journal of food microbiology},
  year={2007},
  volume={117 1},
  pages={61-7}
}
Leuconostoc is the major bacterial genus in the initial phase of the lactate fermentation of vegetables. The dextransucrase elaborated from this bacterium is used to synthesize dextran polymers or prebiotic oligosaccharides. To use Leuconostoc as a starter culture in the manufacture of the kimchi-like fermented foods at low temperature, we isolated microbial flora that showed fast growth rates and high enzyme activity under the test conditions. Nine hundred colonies of Leuconostoc were… CONTINUE READING
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