Microbial production of levansucrase for synthesis of fructooligosaccharides and levan

Belghith, Karima; Dahech, Imen; Belghith, Hafedh; Mejdoub, Hafedh

doi:10.1016/j.ijbiomac.2011.12.033

Cited by 78 publications

(46 citation statements)

References 42 publications

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“…In a previous study, we have isolated a novel levansucrase produced by Bacillus licheniformis strain [15]. We have also showed that the levan produced have a hypoglycemic effect [16]. The present study deals with the partial purification of the levansucrase enzyme of B. licheniformis and characterization of the levan produced.…”

Section: Introductionmentioning

confidence: 92%

Partial purification of a Bacillus licheniformis levansucrase producing levan with antitumor activity

Dahech¹,

Belghith²,

Belghith

et al. 2012

International Journal of Biological Macromolecules

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Section: Introductionmentioning

confidence: 92%

Partial purification of a Bacillus licheniformis levansucrase producing levan with antitumor activity

Dahech¹,

Belghith²,

Belghith

et al. 2012

International Journal of Biological Macromolecules

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“…This reaction yields FOS, i.e., fructose oligomers, in which fructosyl units are bound at the β(2,1) position of sucrose (Belghith et al 2012). Although FFase is generally known as an enzyme catalyzing the hydrolysis of sucrose, some FFases have much higher transfructosylating activity (U t ) than hydrolyzing activity (U h ).…”

Section: Fos Microbial Production-transfructosylation Enzymesmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

134

108

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Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components. Recently, a great interest in dietary modulation of the human gut has been registered. Prebiotics, such as fructooligosaccharides (FOS), play a key role in the improvement of gut microbiota balance and in individual health. FOS are generally used as components of functional foods, are generally regarded as safe (generally recognized as safe status-from the Food and Drug Administration, USA), and worth about 150€ per kilogram. Due to their nutrition-and health-relevant properties, such as moderate sweetness, low carcinogenicity, low calorimetric value, and low glycemic index, FOS have been increasingly used by the food industry. Conventionally, FOS are produced through a two-stage process that requires an enzyme production and purification step in order to proceed with the chemical reaction itself. Several studies have been conducted on the production of FOS, aiming its optimization toward the development of more efficient production processes and their potential as food ingredients. The improvement of FOS yield and productivity can be achieved by the use of different fermentative methods and different microbial sources of FOSproducing enzymes and the optimization of nutritional and culture parameter; therefore, this review focuses on the latest progresses in FOS research such as its production, functional properties, and market data.

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“…Tolerance towards comparably high sucrose concentrations has also been shown in other organisms, for example in Bacillus sp. or in Saccharomyces cerevisiae (Belghith et al 2012;Ando et al 2006). …”

Section: Discussionmentioning

confidence: 99%

Optimization of macroelement concentrations, pH and osmolarity for triacylglycerol accumulation in Rhodococcus opacus strain PD630

et al. 2013

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The refinement of biodiesel or renewable diesel from bacterial lipids has a great potential to make a contribution for energy production in the future. This study provides new data concerning suitable nutrient concentrations for cultivation of the Gram-positive Rhodococcus opacus PD630, which is able to accumulate large amounts of lipids during nitrogen limitation. Enhanced concentrations of magnesium have been shown to increase the final optical density and the lipid content of the cells. Elevated phosphate concentrations slowed down the onset of the accumulation phase, without a clear effect on the final optical density and the cell’s lipid content. A robust growth of R. opacus was possible in the presence of ammonium concentrations of up to 1.4 g l-1 and sucrose concentrations of up to 240 g l-1, with an optimum regarding growth and lipid storage observed in the range of 0.2 to 0.4 g l-1 ammonium and 20 to 40 g l-1 sucrose, respectively. Moreover, R. opacus showed tolerance to high salt concentrations.

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Microbial production of levansucrase for synthesis of fructooligosaccharides and levan

Cited by 78 publications

References 42 publications

Partial purification of a Bacillus licheniformis levansucrase producing levan with antitumor activity

Partial purification of a Bacillus licheniformis levansucrase producing levan with antitumor activity

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Optimization of macroelement concentrations, pH and osmolarity for triacylglycerol accumulation in Rhodococcus opacus strain PD630

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