Statistical optimization of media for dextran production by Leuconostoc sp., isolated from fermented idli batter

Sawale, Shaileshkumar D.; Lele, S. S.

doi:10.1007/s10068-010-0066-2

Cited by 19 publications

(7 citation statements)

References 24 publications

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“…Since conditions for dextran production are specific for each strain, they could be further optimized. Sev-eral factors including sucrose concentration, nitrogen source, mineral salts, initial pH medium and aeration can influence dextran production [32,33,38,39]. Further optimization of conditions that favor dextran production for our strains has a potential to achieve yields higher than ever reported in the literature, given that under tested conditions, the dextran yields were at level of exceeding those reported by others.…”

Section: Discussionmentioning

confidence: 73%

Water Kefir grain as a source of potent dextran producing lactic acid bacteria

Davidovic¹,

Miljkovic²,

Antonovic³

et al. 2015

Hem Ind

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Water kefir is a beverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, which is produced by members of the microbial consortium. In this study, we have isolated lactic acid bacteria (LAB) from non-commercial water kefir grains (from Belgrade, Serbia) and screened for dextran production. Among twelve LAB isolates three produced slime colonies on modified MRS (mMRS) agar containing sucrose instead of glucose and were presumed to produce dextran. Three LAB were identified, based on morphological, physiological and biochemical characteristics and 16S rRNA sequencing, as Leuconostoc mesenteroides (strains T1 and T3) and Lactobacillus hilgardii (strain T5). The isolated strains were able to synthesize a substantial amount of dextran in mMRS broth containing 5% sucrose. Maximal yields (11.56, 18.00 and 18.46 g/l) were obtained after 16, 20 and 32 h for T1, T3 and T5, respectively. Optimal temperature for dextran production was 23 o C for two Leuconostoc mesenteroides strains and 30 °C for Lactobacillus hilgardii strain. The produced dextrans were identified based on paper chromatography, while the main structure characteristics of purified dextran were observed by FT-IR spectroscopy. Our study shows that water kefir grains are a natural source of potent dextran producing LAB.

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Section: Discussionmentioning

confidence: 73%

Water Kefir grain as a source of potent dextran producing lactic acid bacteria

Davidovic¹,

Miljkovic²,

Antonovic³

et al. 2015

Hem Ind

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“…However, beyond 0.05% concentration sodium acetate negatively affected both. Whereas, Sawale and Lele (2010) reported positive effect of sodium acetate (1.51% w/v) on dextransucrase and dextran production by a Leuconostoc mesenteroides strain isolated from fermented idli batter. The production of glucansucrase and glucan increased with increase in concentration of Tween 80 upto 0.1% (v/v) (Fig.…”

Section: Effect Of Nitrogen Sources On Glucansucrase and Glucan Produmentioning

confidence: 98%

Optimization of Fermentation Medium for Enhanced Glucansucrase and Glucan Production from Weissella confusa

Shukla

Goyal

2011

Braz. arch. biol. technol.

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“…Bacterial dextransucrases, located extracellularly, are responsible for hydrolyzing sucrose in its fructose and glucose monomers, forming an intermediate with glucose (glycosyl-enzyme) to later carry out their polymerization and form dextran [10], while the resulting fructose enters the bacteria through PTS to meet its metabolic demand [11], as shown in Figure 2. LAB that report dextran production are mainly of the genus Leuconostoc, Weissella, Lactobacillus, and Streptococcus [10], which have been isolated from different plant sources (e.g., Agave salmiana and pummelo) [12,13] and fermented products (e.g., rice batter, cabbage, idli batter, and pickles) [14][15][16][17]. However, dextran can also be synthesized via enzymatic, directly using dextransacarases (sucrose: 1,6-α-D-glucan 6-α-D-glucosyltransferase, EC 2.4.1.5) [18], which polymerize the glucoses of the sucrose in dextran, as shown at the top of Figure 2.…”

Section: Synthesis Of Dextranmentioning

confidence: 99%

“…Table 1 compiles studies that report the synthesis of dextrans by different bacteria, in which a variation in the molecular weight and the branches including dextrans produced by bacteria of the same genus is appreciated. For example, the genus Leuconostoc mesen-teroides generally synthesizes dextrans with a main chain linked by α-(1→6) bonds and branches with α-(1→3) bonds [12]; however, the study by Sawale and Lele [16] reported that the UICT/L18 strain Leuconostoc mesenteroides synthesized a branched dextran with α-(1→4) bonds. Siddiqui et al [35] stated that the Leuconostoc mesenteroides KIBGE-IB22 strain produced a branched dextran with α-(1→3) and β-(2→6) bonds.…”

Section: Characteristics Of Dextranmentioning

confidence: 99%

Dextran: Sources, Structures, and Properties

Díaz‐Montes

2021

Polysaccharides

151

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Dextran is an exopolysaccharide (EPS) synthesized by lactic acid bacteria (LAB) or their enzymes in the presence of sucrose. Dextran is composed of a linear chain of d-glucoses linked by α-(1→6) bonds, with possible branches of d-glucoses linked by α-(1→4), α-(1→3), or α-(1→2) bonds, which can be low (<40 kDa) or high molecular weight (>40 kDa). The characteristics of dextran in terms of molecular weight and branches depend on the producing strain, so there is a great variety in its properties. Dextran has commercial interest because its solubility, viscosity, and thermal and rheological properties allow it to be used in food, pharmaceutical, and research areas. The aim of this review article is to compile the latest research (in the past decade) using LAB to synthesize high or low molecular weight dextran. In addition, studies using modified enzymes to produce dextran with specific structural characteristics (molecular weights and branches) are addressed. On the other hand, special attention is paid to LAB extracted from unconventional sources to expose their capacities as dextran producers and their possible application to compete with the only commercial strain (Leuconostoc mesenteroides NRRL B512).

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Statistical optimization of media for dextran production by Leuconostoc sp., isolated from fermented idli batter

Cited by 19 publications

References 24 publications

Water Kefir grain as a source of potent dextran producing lactic acid bacteria

Water Kefir grain as a source of potent dextran producing lactic acid bacteria

Optimization of Fermentation Medium for Enhanced Glucansucrase and Glucan Production from Weissella confusa

Dextran: Sources, Structures, and Properties

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