Identification of three inducible and extracellular enzymatic activities working on sucrose in Bacillus subtilis NCIMB 11871 and 11872 supernatant

Purification and Characterization of Levansucrases fromBacillus amyloliquefaciensin Intra- and Extracellular Forms Useful for the Synthesis of Levan and Fructooligosaccharides

“…The decrease in LS production can be attributed to enzymatic degradation by proteases and/or to the production of sucrase, which may have favored the rapid hydrolysis of sucrose to the detriment of LS induction. 21) Use of the mineral-containing medium, however, resulted in the production of intraand extracellular LS activity increasing to reach a maximum by the stationary phase of growth and remaining constant thereafter; the intra-and extracellular LS activity at this fermentation time represented 39% and 60% of the total maximum LS activity. These differences between the two media may have been due to a variation in the accumulation of fermentation by-products.…”

“…Similarly, B. subtilis LS activity could not be precipitated with ammonium sulfate at a saturation of 65%. 21) However, ammonium sulfate precipitation of LSs from Microbacterium laevaniformans at a saturation of 60% resulted in a 2.6 degree of purification with an overall yield of 95%. Fig.…”

“…4,21) The levan-forming activity of intra-and extracellular LSs from B. amyloliquefaciens, and the conversion yield of sucrose to levan and fructose were determined at different sucrose concentrations ranging from 15 mM to 1.3 M to assess the extent of the transfructosylation and hydrolysis reaction. Fructose can only result from sucrose hydrolysis, whereas levan formation occurs from the transfructosylation reaction with the release of free glucose.…”

“…4 also indicate that the ratio of the transfructosylation to hydrolytic activities was dependent on the reaction temperature. Higher ratios for the intra-(5.0-11.5) and extra-cellular (2.0) LSs were obtained in a lower temperature range of [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] C. The transfructosylation activity has been similarly reported to be predominant at lower temperatures for LSs from Pseudomonas syringae pv. (18 C), 34) Z. mobilis (15 C) 35) and B. amyloliquefaciens (4 C).…”

Antiviral Levans from Bacillus spp. Isolated from Honey

“…The present results proved high phenotypic and genotypic variability among B. subtilis isolates, where they showed different morphological and biological properties suggesting them as new different species of B. subtilis with valuable impact in the industry. Many authors reported in the production of levansucrase from B. subtilis (Euzenat et al, 1997;Le Gorrec et al, 2002). The various sugars, initial pH, fermentation temperature, and agitation speed affected the levansucrase production by B. subtilis (Abdel-Fattah et al, 2005;Shih et al, 2005).…”