Co-production of Fructooligosaccharides and Levan by Levansucrase from Bacillus subtilis natto with Potential Application in the Food Industry

Abstract

Fructooligosaccharides and levan have a wide range of applications in the food industry due to their physiological and functional properties. The enzymatic synthesis of these molecules exhibits great advantages when compared with microbial fermentation. In this study, the production of levansucrase from Bacillus subtilis natto and its utilization in fructooligosaccharides and levan syntheses using different reaction conditions were described. The best condition for levansucrase production was 420.7 g L of sucrose at pH 7.0, which reached 23.9 U ml of transfructosylation activity. In a bioreactor, the highest production of fructooligosaccharides was 41.3 g L using a medium containing 350 g L sucrose at 35 °C for 36 h. The enzymatic synthesis of levan resulted in 86.9 g L when conditions similar to those used for fructooligosaccharides synthesis were applied. These results indicate that the levansucrase from B. subtilis natto could be applied for the co-production of fructooligosaccharides and levan, which are biomolecules that have health benefits and are used successfully in the food industry.

Propriedades biológicas da levana de Bacillus subtilis natto e do óleo essencial de canela para aplicação em formulações cosmecêuticas

“…2.1 PRODUÇÃO DA LEVANA POR BACILLUS SUBTILIS NATTO A levana foi produzida por Bacillus subtilis natto em meio de fermentação em (g L -1 ): sacarose, 400; extrato de levedura, 2; KH2PO4, 1; (NH4)2SO4, 3; MgSO4 (7H2O), 0,6; MnSO4, 0,2; citrato de amônio, 0,25 (Bersaneti et al, 2017). As fermentações foram em frascos de Erlenmeyer de 2 L com 500 mL do meio, pH 7,0, 150 rpm, 37 °C, durante 24 h (Bersaneti, 2016).…”

Factors affecting the production and molecular weight of levan in enzymatic synthesis by recombinant Bacillus subtilis levansucrase SacB‐T305A

“…The levansucrase sources and the reaction factors have significant impacts on the production and MW of levan in enzymatic synthesis 2–9 . Despite considerable information available on levan production by bacterial fermentation and by catalysis with isolated enzymes, little attention has been paid to factors affecting the levan chain elongation mechanism and levan MW distribution 10 .…”

Immobilization of Levansucrase: Strategies and Biotechnological Applications

“…remained active at 50 °C, showing remarkable stability and retained 100 % of its original activity for more than 1h, showing be a thermostable enzyme. Bersaneti et al [16] was also verify the thermal stability of the levansucrase from B. subtilis, and the results showed that the enzyme was stable in all tested temperatures (30, 50, 70, and 90 °C for 2 h) with no significative loss of enzymatic activity.…”

“…The main fructooligosaccharides include 1-kestose (GF2), nystose (GF3), and 1-β-fructofuranosyl nystose (GF4). Several microorganisms are producers of levansucrase, as Bacillus Amyloliquefaciens [15], Bacillus subtilis natto [16], Geobacillus stearothermophilus [17], Erwinia amylovora [18] and Zymomonas mobilis [13].…”

“…Production of biomolecules with immobilized levansucrase. Levansucrase can produce levan and fructooligosaccharides, depending on the microbial source of the enzyme and the conditions of reaction as sucrose concentration, pH, temperature and reactors types [6,16]. Cellular production of levan and fructooligosaccharides is limited by the microorganism because the production of biomass, and the growth conditions may not be the same synthesis of both biomolecules [13,40].…”