Microbial levan from Pseudomonas fluorescens: Characterization and medium optimization for enhanced production

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• 作者：Nagnath R. Jathore (1)
  Mahesh V. Bule (12)
  Ashwini V. Tilay (1)
  Uday S. Annapure (1) us.annapure@ictmumbai.edu.in
• 关键词：levan – ; characterization – ; static culture – ; optimization – ; Pseudomonas fluorescens
• 刊名：Food Science and Biotechnology
• 出版年：2012
• 出版时间：August 2012
• 年：2012
• 卷：21
• 期：4
• 页码：1045-1053
• 全文大小：395.5 KB
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• 作者单位：1. Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, 400 019 India2. Department of Biological System Engineering, Washington State University, PO BOX 646120, LJ Smith Hall, Pullman, WA 99164-6120, USA
• ISSN：2092-6456

文摘

Levan, a polyfructan which consists of D-fructofuranosyl residues linked predominantly by β-(2,6) linkage as a core chain with some β-(2,1) branch chains have potential applications in the pharmaceutical, food, and cosmetic industries. The present work reports on characterization of levan produced using Pseudomonas fluorescens by Fourier transform infrared spectroscopy (FTIR) and NMR and static fermentation condition optimization using one factor-at-a-time followed by statistical designs. The characterization of levan by FTIR revealed that structure of levan to be homologous to the standard levan sample. 13C and 1H NMR studies further successfully confirmed the levan structure. The optimized medium composition was observed to be (in g/L) sucrose 60; ammonium chloride 1.5; sodium nitrate 2.0, and casein peptone 15.0. The yield of levan was increased significantly from 5.27 to 15.42 g/L when the fermentation was carried out using optimal medium.