Leuconostoc spp. (LS1and LI1) isolated from sauerkraut and idli batter was selected for dextran production. To enhance the yield of dextran, effects of various parameters such as sucrose concentration, pH, temperature, incubation and inoculum percentage were analyzed. The optimum sucrose concentration for the Leuconostoc spp. (LS1 and LI1) was found to be 15% and 25% respectively. Isolates produced maximum dextran after 20 h of incubation at 29°C and the optimum pH was found between 8 and 8.5. The inoculum concentration of 7.5% was more favorable for the production of dextran by Leuconostoc spp. (LS1 and LI1). The growth kinetic parameters were studied and compared for the strains LS1 and LI1. Mass production of dextran was carried out using a stirred tank batch reactor. FTIR analysis was done to determine the functional groups of dextran. sephadex is prepared by cross linking dextran using epichlorohydrin and the functional groups are determined by FTIR analysis.
. [J]. Frontiers in Biology, 2014, 9(3): 244-253.
C. SUBATHRA DEVI,Shantan REDDY,V. MOHANASRINIVASAN. Fermentative production of dextran using Leuconostoc spp. isolated from fermented food products. Front. Biol., 2014, 9(3): 244-253.
Positive control (Leuconostoc mesenteroides NCIM2947)
Isolate from sauerkraut (LS1)
Isolate from idli batter (LI1)
1
Grams staining
Purple chains of cocci
Purple chains of cocci
Purple chains of cocci
2
Blood agar
Non hemolytic
Non hemolytic
Non hemolytic
3
MRS agar
Gummy colonies
Gummy colonies
Gummy colonies
4
Indole test
Negative
Negative
Negative
5
MR test
Negative
Negative
Negative
6
VP test
Positive
Positive
Positive
7
Citrate utilization test
Negative
Negative
Negative
8
Eschulin hydrolysis test
Positive
Positive
Positive
9
Catalase test
Negative
Negative
Negative
10
Sucrose fermentation
Positive
Positive
Positive
11
Glucose fermentation
Positive
Positive
Positive
12
Lactose fermentation
Positive
Positive
Positive
13
Arabinose fermentation
Positive
Positive
Positive
14
Maltose fermentation
Positive
Positive
Positive
15
Mannitol fermentation
Negative
Negative
Negative
Tab.1
Fig.2
Fig.3
MRS Broth
Leuconostoc mesenteroides NCIM 2947
Isolate from sauerkraut (LS1)
Isolate form idli batter (LI1)
Generation time (min)
120
70
90
Growth rate constant (h-1)
0.2
0.3
0.3
Doubling time (h)
5
3.33
3.33
Production broth
Leuconostoc mesenteroides NCIM 2947
Isolate from sauerkraut (LS1)
Isolate form idli batter (LI1)
Generation time (min)
120
70
130
Growth rate constant (h-1)
0.2
0.171
0.185
Doubling time (h)
5
5.84
5.416
Tab.2
Leuconostoc mesenteroides NCIM 2947
Leuconostoc spp. (LS1)from sauerkraut
Leuconostoc spp (LI1) form idli batter
Amount of dextran produced (g/100mL)
0.186
0.206
0.282
Tab.3
Fig.4
Fig.5
Fig.6
Fig.7
Fig.8
Fig.9
Fig.10
Fig.11
Fig.12
Fig.13
1
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7
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11
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12
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16
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