Beta Glucan Production from Two Strains of Agrobacterium sp in Medium Containing of Molases and Uracil Combine

Abstract

Production of β-glucan by Agrobacterium sp is influenced by the composition of nutrition in the fermentation media. Molases has been used successfully by others in the fermentation media of S. cerevisiae to increase the yield of-glucan, and similarly, uracil has been used in the fermentation media of Agrobacterium sp to increase the yield of-glucan. Investigations to increase the yield of-glucan by two strains of Agrobacterium sp, i.e. A1.5 (reference) and B4.4 (local strain), have been carried out by addition of various combination of molases and uracil into fermentation media, i.e. 5%(v/v) molase-0,05%(b/v) uracil; 5% molase-0,025% uracil; 10% molase-0,05% uracil; and 10% molase-0,025% uracil. The β-1,3-glucan and β-1,2-glucan fractions were separated by extraction method. Beta-glucan concentration was determined as the glucose monomer using the phenol-sulphate spectrophotometric method at 490 nm. The protein content was determined by a modified Lowry-spectrophotometric method at 750 nm. The results showed that all combination of molases and uracil in the fermentation media of Agrobacterium sp A1.5 and B4.4 strains have increased both the dry-weight yield of β-glucan (crude) and the βglucan content, with the highest was in a medium containing 10% molases-0,025% uracil combination. In the above medium, the A1.5 strain produced the highest β-glucan (7,5%) with the lowest protein content (8,4%) in the β-1,3-glucan fraction, while the β-glucan content in the β-1,2-glucan fraction were all lower than in the control media, while the protein content were all higher than in the control media. In the above media, the B4.4 strain produced the highest β-glucan, 7,2% in the β-1,3-glucan fraction, and 13,1% in β-1,2-glucan fraction, while the lowest protein content (8,4%) was in the β-1,3-glucan fraction. In conclusion, fermentation media of Agrobacterium sp A1.5 strain or B4.4 strain containing molase and uracil combination have increased both the dry-weight yield of total β-glucan (crude) and the β-glucan content, while reduced the protein content. There is no clear FTIR spectrum difference between supposedly β-1,2-glucan fraction and β-1,3-glucan fraction.

Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content

“…The difference in β-glucan content produced in tempeh was caused by varying number of nutrients contained in different carbon sources at different concentrations, which affected the number of S. cerevisiae cells. β-glucan production increased along with the number of S. cerevisiae cells (Kusmiati et al 2007). According to Cempaka and Aryantha (2014), formation of β-glucan increased along with the growth of the cell.…”

“…The β-glucan production was determined every eight hours during fermentation, following Kusmiati et al (2007). One gram of sample and 30 mL of NaOH 0.7 N were hydrolyzed for six hours at 75°C and then centrifuged at 10,000 rpm at 25°C for 30 minutes.…”

“…Increasing the number of fungus and yeast cells will automatically increase the β-glucan content in tempeh because β-glucan are found in the cell walls of both microbes. In previously published researches, Naruemon et al (2013) stated that the cell membrane of S. cerevisiae contains β (1,3)-glucan and β (1,6)-glucan; Kusmiati et al (2007) reported that the most optimal increment in β-glucan weights was obtained from the addition of 6% and 8% molasses, which resulted in βglucan levels of 53.07 and 61.79%; and Thontowi et al (2007) stated that the β-glucan content of S. cerevisiae in cultures with N peptone sources tended to increase within fermentation process and was relatively constant at the end of fermentation, with β-glucan levels at the end of fermentation of 933.33 µg/L.…”

Formulasi Minuman Kesehatan Ekstrak Jamur Tiram Putih (Pleurotus ostratus) Kaya β-Glukan

“…Sebanyak 25 mg tepung jamur dihaluskan menggunakan mortal, kemudian ambil 1 mg tepung jamur yang telah dihaluskan campur dengan 100 mg KBr dan dijadikan pelet yang kemudian dianalisis mengunakan FTIR (Kusmiati et al 2007). Spektrum infra merah senyawa-senyawa β-glukan, β-1,3-glukan, maupun β-1,2-glukan ditandai dengan adanya puncak serapan pada bilangan gelombang 3750 3000cm -1 (gugus -OH atau alkohol), 30002700 cm -1 (gugus -CH-), dan 12601050 cm -1 (gugus -C-O-C-) Umam et al 2014 ).…”

Cholesterol-Lowering Effect of Beta Glucan Extracted from Saccharomyces cerevisiae in Rats

“…β-glucan is also capable of lowering blood cholesterol levels. Results of other studies report the benefits of β-glucan as an antiseptic, antioxidant, anti-aging, protection against radiation, anti-inflammatory, antidiabetic, and so on [ 6 ]. The role of β-glucan in the food industry has been popular since 1989, i.e.…”