Open AccessProduction, purification and biochemical characterization of dextransucrase from Lactic acid bacteria isolated from sauerkraut
Author(s) -
Arabinda Ghosh,
Mercy Terangpi,
Subham Roy
Publication year - 2018
Publication title -
moj biology and medicine
Language(s) - English
Resource type - Journals
ISSN - 2574-9722
DOI - 10.15406/mojbm.2018.03.00098
Subject(s) - dextransucrase , lactic acid , bacteria , fermentation , chemistry , lactobacillus , biochemistry , food science , lactobacillus sakei , leuconostoc , leuconostoc mesenteroides , lactobacillaceae , biology , genetics
In this study Lactobacillus sp. has been isolated form Sauerkraut for the production of dextransucrase. The fermentation process is continued by the mixed activity of lactic acid bacteria (LAB) present in the medium. Morphological, physiological and biochemical analysis deciphered the presence of acid producing bacteria belongs to the genera Lactobacilli. Characteristically the isolates were catalase producing but oxidase negative significant to the Lactobacilli genera. The isolated bacterium was tested to be positive in the production of dextransucrase in Tsuchiya medium. Maximum protein production containing dextransucrase was achieved to be 400g/l which is significantly high in terms of concentration. Partially purified enzyme exhibited Vmax=2.9±0.2µmole/min, Km=1.1±0.2mg/ml and Kcat=2.75s-1 and the enzyme followed first order rate kinetics. Better exploration strategy for higher dextransucrase activity from Lactobacillus sp. by inducing operon to higher dextran production can be used later as potent nutraceuticals.