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

^*Šī darba korespondējošais autors

University of Latvia

Zinātniskās darbības rezultāts: Devums žurnālam › Zinātniskais raksts (žurnālā) › koleģiāli recenzēts

39 Atsauces (Scopus)

Kopsavilkums

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.

Oriģinālvaloda	Angļu
Lapas (no-līdz)	1535-1539
Lapu skaits	5
Žurnāls	Process Biochemistry
Sējums	40
Izdevuma numurs	5
DOIs	https://doi.org/10.1016/j.procbio.2004.01.052
Publikācijas statuss	Publicēts - apr. 2005

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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",

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volume = "40",

pages = "1535--1539",

journal = "Process Biochemistry",

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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

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