Production of Dextran by Leuconostoc Mesenteroides TISTR 053 in Fed Batch Fermentation

Short Communication: Dextran production using Leuconostoc mesenteroides strains isolated from Borassus flabellifer sap

“…Leuconostoc mesenteroides N5 was able to produce higher dextran with an increase in the concentration of sucrose, and these results are in accordance with those reported by Nuwan et al (2016). The highest dextran production by L. mesenteroides N5 was 14.53 g/L which was obtained on media with 15% sucrose.…”

“…Previous research have shown that dextran produced by L. mesenteroides KIBGE-IB22 showed stretching vibrations of hydroxyl at 3430 cm -1 , stretching vibration of C-H at 2929 cm -1 and carboxyl at 1635 cm -1 (Siddiqui et al 2014). Nuwan et al (2016) reported that dextran produced by L. mesenteroides T1STR 053 showed OH stretching spectrum at 3438 cm -1 , CH vibration at 2924 cm -1 , CO stretching at 1637 cm -1 and α(1,6)-glycosidic at 1018 cm -1 . Based on the results of FTIR analysis, it showed that the dextran produced by both of two strains in this study have identical spectrum to the previous studies.…”

“…The fermentation was performed at 30°C, 100 rpm for 24 h. After fermentation, viability of LAB was analyzed and then the fermented broth was centrifuged at 6000 rpm for 20 min to remove the cells. Subsequently, the crude dextran was precipitated by adding cold ethanol (95%) as much as 2 times the filtrate volume and left at 4°C for 24 h to collect the precipitate (Nuwan et al 2016) and the crude dextran determined by dry weight. Selected crude dextran from treatments was dialyzed using cut-off dialysis membrane 14 kD (Sigma-Aldrich, USA) in deionized water for 24 h with two changes, then dried by freeze drying for 18 h. The dialyzed dextran was analyzed for carbohydrate and reducing sugar content, protein content, functional group and surface morphology.…”

“…The dextran produced by L. mesenteroides was the first to be produced on an industrial scale and had broad benefits in the food and non-food fields (Han et al 2014). Furthermore, its use in the pharmaceutical and medical fields includes cosmetic products, anticoagulants, immunomodulating drugs, blood plasma replacement components, increasing blood flow in capillaries, and anticoagulants (Nuwan et al 2016;Stepanov et al 2017). Dextran is used as an emulsifier, thickener, and gelling agent in the food industry.…”

“…Dextran is synthesized by dextransucrase from microbial cells in the presence of sucrose as a substrate (Nuwan et al 2016). The degree to which dextran branches varies depending on the type of dextransucrase enzyme.…”