Stability of levan produced by Zymomonas mobilis

被引：25

作者：

Bekers, M ^{[1
]}

Upite, D ^{[1
]}

Kaminska, E ^{[1
]}

Laukevics, J ^{[1
]}

Grube, M ^{[1
]}

Vigants, A ^{[1
]}

Linde, R ^{[1
]}

机构：

[1] Latvian State Univ, Inst Microbiol & Biotechnol, LV-1586 Riga, Latvia

来源：

PROCESS BIOCHEMISTRY | 2005年 / 40卷 / 05期

关键词：

Zymomonas mobilis; levan; degradation; pH; temperature; organic acids;

D O I：

10.1016/j.procbio.2004.01.052

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The stability of levan produced by Zymomonas mobilis 113 "S" was investigated during storage of culture liquid at different pH and temperatures. Levan was not degraded if stored in a culture liquid for 120 h at 30 or 25 degrees C, but at 55 or 60 degrees C the degree of degradation was inversely proportional to pH. Cell biomass and levan sediment components did not cause the degradation of levan. The influence of organic acids (lactic-, acetic-, and gluconic) and HCl as levan hydrolyzing agents at pH 3.7, temperature 30 degrees C or 55 degrees C was investigated in a model solution. ne hydrolytic effect was similar in the case of organic acids-ensuring more fructose formation, while HCl ensured higher amounts of fructo-oligosaccharides (FOS) and/or low molecular weight levan. Consequently, acid hydrolysis acts as a main levan degrading factor during storage in a culture liquid. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：1535 / 1539

页数：5

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