Fermentative production of dextran using <i>Leuconostoc</i> spp. isolated from fermented food products

doi:10.1007/s11515-014-1303-5

Front. Biol.

2014, Vol. 9

Issue (3) : 244-253 https://doi.org/10.1007/s11515-014-1303-5

RESEARCH ARTICLE

Fermentative production of dextran using Leuconostoc spp. isolated from fermented food products

C. SUBATHRA DEVI(

),Shantan REDDY,V. MOHANASRINIVASAN

School of Biosciences and Techndogy, VIT University, Vellore-632014, Tamil Nadu, India

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Abstract

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.

Keywords dextran Leuconostoc sp. FTIR bio-polymer sephadex epichlorohydrin

Corresponding Author(s): C. SUBATHRA DEVI

Issue Date: 24 June 2014

Cite this article:

C. SUBATHRA DEVI,Shantan REDDY,V. MOHANASRINIVASAN. Fermentative production of dextran using Leuconostoc spp. isolated from fermented food products[J]. Front. Biol., 2014, 9(3): 244-253.

URL:

https://academic.hep.com.cn/fib/EN/10.1007/s11515-014-1303-5
https://academic.hep.com.cn/fib/EN/Y2014/V9/I3/244

Fig.1 Gram staining 100X Magnification

Tab.1 Table 1 Morphological and biochemical characterization of Leuconostoc spp.

Fig.2 Pure cultures of Leuconostoc sp.(LS1) and Leuconostoc sp.(LI1)

Fig.3 24 h growth curve study of Leuconostoc mesenteroides NCIM 2947; isolate from sauerkraut (LS1) and isolate from idli batter

Tab.2 Growth rate parameters in MRS and production medium

Tab.3 Dextran production

Fig.4 Optimization of sucrose concentration

Fig.5 Optimization of pH

Fig.6 Optimization of temperature

Fig.7 Optimization of inoculums percentage

Fig.8 Optimization of incubation time

Fig.9 FTIR spectra of dextran produced by Leuconostoc spp. from sauerkraut

Fig.10 FTIR spectra of dextran produced by Leuconostoc spp. from idli batter

Fig.11 FTIR spectra of dextran produced by Leuconostoc mesenteroides NCIM 2947

Fig.12 FTIR spectra of sephadex obtained by cross linking dextran obtained from idli batter

Fig.13 FTIR spectra of sephadex obtained by cross linking dextran obtained from sauerkraut

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