tailieunhanh - Fermentation of glucose and fructose by leuconostoc mesenteroides

The preferred order of glucose and fructose uptake by Leuconostoc mesenteroides was investigated in Glucose Fructose Yeast Extract Amino Acid medium with and without the addition of salt under anaerobic conditions. | Turk J Agric For 24 (2000) 527–532 © TÜBİTAK Fermentation of Glucose and Fructose by Leuconostoc mesenteroides Hüseyin ERTEN Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, 01330 Balcalı, Adana-TURKEY Received: Abstract: The preferred order of glucose and fructose uptake by Leuconostoc mesenteroides was investigated in Glucose Fructose Yeast Extract Amino Acid medium with and without the addition of salt under anaerobic conditions. Strains NCIMB 8023 and NCFB 811 preferentially utilised glucose over fructose. A higher biomass was obtained when employing strain NCIMB 8023 compared with strain NCFB 811. The strains studied produced lactate and ethanol as major end-products, with lactate synthesis being greater than ethanol. Small amounts of acetate and mannitol were also formed. Leuconostoc mesenteroides Tarafından Glikoz ve Fruktozun Fermantasyonu Özet: Leuconostoc mesenteroides tarafından sentetik Glikoz Fruktoz Maya Ekstraktı Amino Asit (GFMA) ve tuz ilave edilmiş GFMA ortamlarında bulunan glikoz ve fruktozdan hangisinin öncelikle metabolize edileceği havasız koşullarda araştırılmıştır. Glikozun fruktozdan daha önce kullanıldığı belirlenmiştir. NCIMB 8023 bakterisi NCFB 811 bakterisine göre daha fazla biokitle oluşturmuştur. Fermantasyon sonucu esas ürün olarak laktik asit ve etanol meydana gelmiştir. Miktar olarak daha fazla laktik asit ve daha az etanol saptanmıştır. Az miktarda asetat ve mannitolun oluştuğu belirlenmiştir. Introduction Lactic acid fermentations have been carried out to preserve vegetables and fruits and to develop organoleptic properties of these foods for centuries. Fermentative preservation of plant foods for human consumption plays an important economic role. Pickles, olives and sauerkraut are produced in the largest amounts by fermentation (1). For example, 300,000 tonnes of cucumber and 200,000 tonnes of cabbage are preserved annually by fermentation in the USA (2). The commercial production of fermented