Stability of levan produced by Zymomonas mobilis

M. Bekers; D. Upite; E. Kaminska; J. Laukevics; M. Grube; A. Vigants; R. Linde

doi:10.1016/j.procbio.2004.01.052

Stability of levan produced by Zymomonas mobilis

M. Bekers^*
, D. Upite
, E. Kaminska
, J. Laukevics
, M. Grube
, A. Vigants
, R. Linde

^*Corresponding author for this work

University of Latvia

Research output: Contribution to journal › Article › peer-review

39 Citations (Scopus)

Abstract

The stability of levan produced by Zymomonas mobilis 113 "S" was investigated during storage of culture liquid at different pH and temperatures. Levan was not degraded if stored in a culture liquid for 120 h at 30 or 25°C, but at 55 or 60°C the degree of degradation was inversely proportional to pH. Cell biomass and levan sediment components did not cause the degradation of levan. The influence of organic acids (lactic-, acetic-, and gluconic) and HCl as levan hydrolyzing agents at pH 3.7, temperature 30°C or 55°C was investigated in a model solution. The hydrolytic effect was similar in the case of organic acids - ensuring more fructose formation, while HCl ensured higher amounts of fructo-oligosaccharides (FOS) and/or low molecular weight levan. Consequently, acid hydrolysis acts as a main levan degrading factor during storage in a culture liquid.

Original language	English
Pages (from-to)	1535-1539
Number of pages	5
Journal	Process Biochemistry
Volume	40
Issue number	5
DOIs	https://doi.org/10.1016/j.procbio.2004.01.052
Publication status	Published - Apr 2005

Keywords

Degradation
Levan
Organic acids
pH
Temperature
Zymomonas mobilis

Access to Document

10.1016/j.procbio.2004.01.052

Cite this

@article{34ad12d9284c45ac8b18085935fcc5de,

title = "Stability of levan produced by Zymomonas mobilis",

abstract = "The stability of levan produced by Zymomonas mobilis 113 {"}S{"} was investigated during storage of culture liquid at different pH and temperatures. Levan was not degraded if stored in a culture liquid for 120 h at 30 or 25°C, but at 55 or 60°C the degree of degradation was inversely proportional to pH. Cell biomass and levan sediment components did not cause the degradation of levan. The influence of organic acids (lactic-, acetic-, and gluconic) and HCl as levan hydrolyzing agents at pH 3.7, temperature 30°C or 55°C was investigated in a model solution. The hydrolytic effect was similar in the case of organic acids - ensuring more fructose formation, while HCl ensured higher amounts of fructo-oligosaccharides (FOS) and/or low molecular weight levan. Consequently, acid hydrolysis acts as a main levan degrading factor during storage in a culture liquid.",

keywords = "Degradation, Levan, Organic acids, pH, Temperature, Zymomonas mobilis",

author = "M. Bekers and D. Upite and E. Kaminska and J. Laukevics and M. Grube and A. Vigants and R. Linde",

year = "2005",

month = apr,

doi = "10.1016/j.procbio.2004.01.052",

language = "English",

volume = "40",

pages = "1535--1539",

journal = "Process Biochemistry",

issn = "1359-5113",

publisher = "Elsevier Ltd",

number = "5",

}

TY - JOUR

T1 - Stability of levan produced by Zymomonas mobilis

AU - Bekers, M.

AU - Upite, D.

AU - Kaminska, E.

AU - Laukevics, J.

AU - Grube, M.

AU - Vigants, A.

AU - Linde, R.

PY - 2005/4

Y1 - 2005/4

N2 - The stability of levan produced by Zymomonas mobilis 113 "S" was investigated during storage of culture liquid at different pH and temperatures. Levan was not degraded if stored in a culture liquid for 120 h at 30 or 25°C, but at 55 or 60°C the degree of degradation was inversely proportional to pH. Cell biomass and levan sediment components did not cause the degradation of levan. The influence of organic acids (lactic-, acetic-, and gluconic) and HCl as levan hydrolyzing agents at pH 3.7, temperature 30°C or 55°C was investigated in a model solution. The hydrolytic effect was similar in the case of organic acids - ensuring more fructose formation, while HCl ensured higher amounts of fructo-oligosaccharides (FOS) and/or low molecular weight levan. Consequently, acid hydrolysis acts as a main levan degrading factor during storage in a culture liquid.

AB - The stability of levan produced by Zymomonas mobilis 113 "S" was investigated during storage of culture liquid at different pH and temperatures. Levan was not degraded if stored in a culture liquid for 120 h at 30 or 25°C, but at 55 or 60°C the degree of degradation was inversely proportional to pH. Cell biomass and levan sediment components did not cause the degradation of levan. The influence of organic acids (lactic-, acetic-, and gluconic) and HCl as levan hydrolyzing agents at pH 3.7, temperature 30°C or 55°C was investigated in a model solution. The hydrolytic effect was similar in the case of organic acids - ensuring more fructose formation, while HCl ensured higher amounts of fructo-oligosaccharides (FOS) and/or low molecular weight levan. Consequently, acid hydrolysis acts as a main levan degrading factor during storage in a culture liquid.

KW - Degradation

KW - Levan

KW - Organic acids

KW - pH

KW - Temperature

KW - Zymomonas mobilis

UR - https://www.scopus.com/pages/publications/13844299360

U2 - 10.1016/j.procbio.2004.01.052

DO - 10.1016/j.procbio.2004.01.052

M3 - Article

AN - SCOPUS:13844299360

SN - 1359-5113

VL - 40

SP - 1535

EP - 1539

JO - Process Biochemistry

JF - Process Biochemistry

IS - 5

ER -

Stability of levan produced by Zymomonas mobilis

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this