Conversion of sucrose into isomaltulose by Enterobacter sp. FMB1, an isomaltulose-producing microorganism isolated from traditional Korean food |
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| Authors: | Mee-Hyun Cho Sang-Eun Park Jin Kyu Lim Jong-Sang Kim Jeong Hwan Kim Dae Young Kwon Cheon-Seok Park |
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| Affiliation: | (1) Department of Food Science and Biotechnology, Graduate School of Biotechnology, and Institute of Life Science and Resources, KyungHee University, Yongin, 449-701, Korea;(2) Department of Animal Science and Biotechnology, Kyungpook National University, Daegu, 702-701, Korea;(3) Department of Food Science and Technology, Gyeongsang National University, Jinju, 660-701, Korea;(4) Korea Food Research Institute, Sungnam, 463-746, Korea |
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| Abstract: | Over 500 microorganisms isolated from Korean traditional foods, Maeju (source of soybean paste) and Nuruk (Korean koji), were screened to obtain an isomaltulose-producing microorganism. It was identified as Enterobacter sp. FMB-1 by 16S rRNA sequencing and the API 20E system. It had a greater than 90% conversion of sucrose (as 4 g/l) to isomaltulose in 2 days. Small amounts of trehalulose, glucose, and fructose were produced as byproducts, implying that this strain could be possibly employed in the production of isomaltulose in industry. |
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| Keywords: | Isomaltulose Maeju Nuruk Sucrose isomerase Trehalulose |
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