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Production of Levansucrase from Bacillus subtilis NRC 33a and Enzymic Synthesis of Levan and Fructo-Oligosaccharides

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Abstract

Bacillus subtilis NRC33a was able to produce both inducible and constitutive extracellular levansucrase, respectively, using sucrose and glucose as carbon source. The optimal production of the levansucrase was at 30°C. The effect of different nitrogen sources showed that baker’s yeast with 2% concentration gave the highest levansucrase activity. Addition of 0.15 g/L MgSO4 was the most favorable for levansucrase production. The enzymic synthesis of levan was studied using 60% acetone fraction. The results indicated that high enzyme concentrations produced increasing amounts of levan, and hence conversion of fructose to levan reached 84% using 1000 μg/ml enzyme protein. Sucrose concentration was the most effective factor controlling the molecular weight of the synthesized levan. The conversion of fructose to levan was maximal at 30°C. The time of reaction clearly affected the conversion of fructose to levan, which reached its maximum productivity at 18 hours (92%). Identification of levan indicated that fructose was the building unit of levan.

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Authors and Affiliations

  1. Department of Chemistry of Natural and Microbial Products, National Research Centre, Dokki, Cairo, Egypt

    Ahmed F. Abdel-Fattah, Doaa A. R. Mahmoud & Mona A. T. Esawy

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  1. Ahmed F. Abdel-Fattah
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  2. Doaa A. R. Mahmoud
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  3. Mona A. T. Esawy
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Correspondence to Mona A. T. Esawy.

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Abdel-Fattah, A.F., Mahmoud, D.A.R. & Esawy, M.A.T. Production of Levansucrase from Bacillus subtilis NRC 33a and Enzymic Synthesis of Levan and Fructo-Oligosaccharides. Curr Microbiol 51, 402–407 (2005). https://doi.org/10.1007/s00284-005-0111-1

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  • DOI: https://doi.org/10.1007/s00284-005-0111-1

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