Effect of bacteria type and sucrose concentration on levan yield and its molecular weight.

ABSTRACT:

Background

Levan has been traditionally produced from microorganism. However, there is a continuous effort in looking for new strains that improve levan production yield and uses alternative sugar sources for growth. Despite having a wide range of data about levan yield, there are not papers which allow controlling molecular weight, and that plays an essential role for further applications.

Results

The effect of the sucrose concentration on levan yield (and its molecular weight) from Bacillus atrophaeus and Acinetobacter nectaris (Gram positive and Gram negative respectively) was studied in this work. It was found that A. nectaris growth (from 3 to 1.5 g L^-1 in 40 h) and its levan production (from 3 to 1.5 g L^-1) decreases by increasing sucrose concentr

SUBMITTER: Gonzalez-Garcinuno A 

PROVIDER: S-EPMC5442672 | biostudies-literature | 2017 May

REPOSITORIES: biostudies-literature