Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 37-45
Characterization of new oligosaccharide converted from cellobiose by novel strain of Bacillus subtilis
Hoon Kim1, Sue Jung Lee2, Kwang-Soon Shin2
1Institute for Biomaterials, Korea University, Anam-ro 145, Seongbuk-gu, Seoul 136-701, Republic of Korea, 2Department of Food Science and Biotechnology, Kyonggi University, San 94-6, Ieu-dong, Youngtong-gu, Suwon, Gyeonggi-do 443-760, Republic of Korea
Six bacterial strains isolated from various Korean fermented foods were cultured in cellobiose-containing medium to investigate their potential for producing new kind of oligosaccharides. After bacterial culture in a liquid medium, each culture medium was concentrated and analyzed. TLC analysis revealed that only one strain (Bacillus subtilis SS-76) produced new spot on the TLC plate, indicating that it could converts cellobiose into a new oligosaccharide. Following purification of the culture supernatant of B. subtilis SS-76, the fractions containing the oligosaccharide produced were pooled, and the concentrated fraction was analyzed for its chemical and structural characteristics. By using various analytical techniques such as sugar composition analysis, glycosidic linkage analysis, and molecular weight determination, the new oligosaccharide was identified as glucotriose connected with (1 → 4) and (1 → 3) glycosidic linkages. In addition, the result of specific enzyme catalysis suggested that the new glucotriose might contain only β-configurations in their anomeric configurations.
Bacillus subtilis, Cellobiose, Oligosaccharide, Structural characterization
Food Science and Biotechnology 2018 ; 27(1): 37-45