Production of extracellular fructans by <i>Gluconobacter nephelii</i>
 P1464

Semjonovs, Pāvels; Shakirova, L. Sh.; Treimane, Rita; Shvirksts, Karlis; Auzina, Lilija; Cleenwerck, Ilse; Zikmanis, Pēteris

doi:10.1111/lam.12521

Cited by 18 publications

(20 citation statements)

References 28 publications

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“…or Gluconobacter spp. produce levans [4][5][6][7][8][9][10]. Hence, levan is a natural component of sucrose-containing fermented foods such as sourdough breads [11], kefir [12] or natto [13,14].…”

Section: Introductionmentioning

confidence: 99%

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Hundschell

Braun

Wefers

et al. 2020

Foods

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Levan is a fructan-type exopolysaccharide which is produced by many microbes from sucrose via extracellular levansucrases. The hydrocolloid properties of levan depend on its molecular weight, while it is unknown why and to what extent levan is functionally diverse depending on its size. The aim of our study was to gain deeper insight into the size-dependent functional variability of levan. For this purpose, levans of different sizes were produced using the water kefir isolate Gluconobacter albidus TMW 2.1191 and subsequently rheologically characterized. Three levan types could be identified, which are similarly branched, but differ significantly in their molecular size and rheological properties. The smallest levan (<107 Da), produced without adjustment of the pH, exhibited Newton-like flow behavior up to a specific concentration of 25% (w/v). By contrast, larger levans (>108 Da) produced at pH ≥ 4.5 were shear-thinning, and the levan produced at pH 5.0 showed a gel-like behavior at 5% (w/v). A third (intermediate) levan variant was obtained through production in buffers at pH 4.0 and exhibited the properties of a viscoelastic fluid up to concentrations of 15% (w/v). Our study reveals that the rheological properties of levan are determined by its size and polydispersity, rather than by the amount of levan used or the structural composition.

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Section: Introductionmentioning

confidence: 99%

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Hundschell

Braun

Wefers

et al. 2020

Foods

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“…While dextransucrase (EC 2.4.1.5) is exclusively expressed by lactic acid bacteria ( Lactobacillales ), GH68 encoding genes are present among Gram‐positive/‐negative bacteria, archaea, fungi and plants (Öner et al ., ). Diverse previous works revealed AAB from the genera Gluconobacter , Gluconacetobacter , Komagataeibacter , Asaia , Neoasaia and Kozakia as producers of active levansucrases (LS; EC 2.4.1.10) (Tajima et al ., ; Arrieta et al ., ; Kato et al ., ; Jakob, ; Semjonovs et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Acetic acid bacteria encode two levansucrase types of different ecological relationship

Jakob

Quintero

Musacchio

et al. 2019

Environmental Microbiology

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Summary Acetic acid bacteria (AAB) are associated with plants and insects. Determinants for the targeting and occupation of these widely different environments are unknown. However, most of these natural habitats share plant‐derived sucrose, which can be metabolized by some AAB via polyfructose building levansucrases (LS) known to be involved in biofilm formation. Here, we propose two LS types (T) encoded by AAB as determinants for habitat selection, which emerged from vertical (T1) and horizontal (T2) lines of evolution and differ in their genetic organization, structural features and secretion mechanism, as well as their occurrence in proteobacteria. T1‐LS are secreted by plant‐pathogenic α‐ and γ‐proteobacteria, while T2‐LS genes are common in diazotrophic, plant‐growth‐promoting α‐, β‐ and γ‐proteobacteria. This knowledge may be exploited for a better understanding of microbial ecology, plant health and biofilm formation by sucrase‐secreting proteobacteria in eukaryotic hosts.

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“…Lactobacillus spp., Gluconobacter spp. or Bacillus subtilis (Natto) (Fels et al 2018;Jakob et al 2012a;Korakli et al 2003;Semjonovs et al 2016;Shih et al 2005;Xu et al 2006). The macromolecular or rather hydrocolloid properties of levan in aqueous solution mainly depend on its molecular weight and can be additionally influenced by its branching degree (at position O1) and polydispersity (Hundschell et al 2019(Hundschell et al , 2020Jakob et al 2012bJakob et al , 2013.…”

Section: Introductionmentioning

confidence: 99%

Insights into the pH-dependent, extracellular sucrose utilization and concomitant levan formation by Gluconobacter albidus TMW 2.1191

Jakob

Gebrande

Bichler

et al. 2020

Antonie van Leeuwenhoek

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Many bacteria and archaea produce the polydisperse fructose polymer levan from sucrose upon biofilm formation via extracellular levansucrases (EC 2.4.1.10). We have investigated levansucraserelease and -activities as well as molecular size of the levan formed by the acetic acid bacterium Gluconobacter albidus TMW 2.1191 at varying environmental pH conditions to obtain insight in the ecological role of its constitutively expressed levansucrase and the produced levan. A buffer system was established enabling the recovery of levansucrasecontaining supernatants from preincubated cell suspensions at pH 4.3-pH 5.7. The enzyme solutions were used to produce levans at different pH values and sucrose concentrations. Finally, the amounts and size distributions of the produced levans as well as the corresponding levansucrase activities were determined and correlated with each other. The data revealed that the levansucrase was released into the environment independently of its substrate sucrose, and that more levansucrase was released at pH C 5.0.The glucose release and formation of high molecular weight levans ([ 3.5 kDa) from 0.1 M initial sucrose was comparable between pH * 4.3-5.7 using equal amounts of released levansucrase. Hence, this type of levansucrase appears to be structurally adapted to changes in the extracellular pH and to exhibit a similar total activity over a wide acidic pH range, while it produced higher amounts of larger levan molecules at higher production pH and sucrose concentrations. These findings indicate the physiological adaptation of G. albidus TMW 2.1191 to efficient colonisation of sucrose-rich habitats via released levansucrases despite changing extracellular pH conditions in course of acid formation.

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Production of extracellular fructans by Gluconobacter nephelii P1464

Cited by 18 publications

References 28 publications

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Acetic acid bacteria encode two levansucrase types of different ecological relationship

Insights into the pH-dependent, extracellular sucrose utilization and concomitant levan formation by Gluconobacter albidus TMW 2.1191

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