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Isolation, characterisation and fermentation optimisation of glucansucrase‐producing Leuconostoc mesenteroides DRP 105 from sauerkraut with improved preservation stability
Author(s) -
Du Renpeng,
Xing Hanwen,
Zhou Zhijiang,
Han Ye
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13537
Subject(s) - leuconostoc mesenteroides , food science , fermentation , chemistry , sucrose , leuconostoc , lactic acid , dextransucrase , bacteria , lactobacillus , biology , genetics
Summary A total of fifty‐six strains of lactic acid bacteria isolated from Chinese sauerkraut juice from Shenyang were screened for glucansucrase production. Among them, strain DRP 105 was detected to produce highest yield of glucansucrase in MRS broth, which was identified to be Leuconostoc mesenteroides . Based on Plackett–Burman Experiment, sucrose, sodium acetate and initial pH were found to be the most significant factors for glucansucrase production of L. mesenteroides DRP 105. Afterwards, effects of the three main factors on glucansucrase activity were further investigated by central composite design, and the optimum composition was sucrose 35.74 g L −1 , sodium acetate 6.46 g L −1 and initial pH 5.90. Optimum results showed that glucansucrase activity was increased to 6.26 ± 0.09 U mL −1 in 24 h fermentation, 33.19% higher than before. Our study also suggested that Tween 80 and dextran have potential to improve glucansucrase stability at temperature (30 °C) higher than enzyme storage temperature in crude fermented broth.