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Optimization of dextran production by Leuconostoc mesenteroides NRRL B‐512 using cheap and local sources of carbohydrate and nitrogen
Author(s) -
Behravan Javad,
Fazly Bazzaz B. Seddigheh,
Salimi Zohreh
Publication year - 2003
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1042/ba20030084
Subject(s) - leuconostoc mesenteroides , dextran , chemistry , bran , fermentation , chromatography , ethanol , food science , chloroform , leuconostoc , sugar , carbohydrate , biochemistry , raw material , bacteria , lactobacillus , lactic acid , organic chemistry , biology , genetics
Using pure components for the fermentation medium in dextran production imposes high costs on the industry. In the present study, the economic production of dextran using local and cheap sources of carbohydrate and nitrogen was investigated. Different concentrations of molasses and wheat‐bran extract, after filtration, steam sterilization and pH adjustment, were inoculated with a fresh suspension of Leuconostoc mesenteroides . Cultures were incubated, and then diluted with an equal volume of ethanol. The bacteria were pelleted, and an aliquot of the supernatant was diluted with ethanol and dextran was precipitated. The supernatant was removed and the precipitate was dissolved in a minimal volume of water. Activated charcoal was added and the solution was boiled. The solution was filtered and protein impurities removed by 2‐methylbutan‐2‐ol/chloroform extraction. Dextran was again precipitated with cold ethanol as described above, and the precipitate was dried in a desiccator. Optimum conditions and composition of culture media for dextran production using sugar‐beet molasses and wheat bran were determined. The best results were obtained when 20% (w/v) molasses and 15% (w/v) wheat bran were used. The optimal initial pH for dextran production was 7.5.