Production of a high molecular weight levan by Bacillus paralicheniformis, an industrially and agriculturally important isolate from the buffalo grass rhizosphere

Exploring Synergistic Effects of Levan and Levan‐MetabolizingBacillaceae in Promoting Growth and Enhancing Immunity of Tomato and Wheat

“…This current study utilized five different strains of Bacillaceae family. Of those, B. paralicheniformis LB1‐1A strain (NBRC‐527; Nasir et al, 2022) and Priestia megaterium LB5‐5B strain (NBRC‐526; Nasir et al, 2022) were kindly provided by Prof. Munir Ahmad Anwar (Biotechnology of Prebiotics and Antimicrobials, Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering, Faisalabad, Pakistan). B. subtilis NCD‐2 strain (CGMCC1019) was donated by Dr. Qinggang Guo (Institute of Plant Protection, Hebei Academy of Agricultural and Forestry Sciences, Hebei, China).…”

“…B. paralicheniformis LB1-1A is such species, with a remarkably high-DP levan and low branching degree (4%; Nasir, 2021;Nasir et al, 2022) as compared to the levan from most other Bacillaceae species (7-20% branching). Thus, one working hypothesis is that B. paralicheniformis LB1-1A may be more sensitive to exogenous LOS, with LOS acting as a specific growth-promoting substrate or signaling compound in this case, contributing to increased disease tolerance.…”

“…3.2.1.7) are involved in degradation of levan and inulin to levan oligosaccharides (LOS) and inulin oligosaccharides (IOS), respectively, usually in concert with exo‐type fructanases (E.C. 3.2.1.80) (Arrieta et al, 2004; Porras‐Domínguez et al, 2014; Mardo et al, 2017; Abaramak et al, 2021; Nasir et al, 2022; Alamäe et al, 2023). Besides other exopolymers, these microbes also incorporate fructans as extracellular carbohydrate polymers in their outer layers, serving as protective compounds and/or as (temporal) carbohydrate reserves (Dogsa et al, 2013).…”

Exopolysaccharides Producing Bacteria: A Review

“…Many bacteria are capable of synthesizing levan, including Gram-negative bacteria of the class Alphaproteobacteria , Acetobacter , Gluconobacter [ 224 , 225 , 226 ], Komagataeibacter ( Gluconacetobacter ) [ 227 ], and Zymomonas [ 228 , 229 , 230 ] genera, and those of the class Gammaproteobacteria , Pseudomonas [ 231 ], Halomonas [ 232 , 233 ], and Erwinia [ 234 ] genera, as well as Gram-positive bacteria of the class Bacilli : Bacillus [ 235 , 236 , 237 , 238 , 239 , 240 , 241 , 242 , 243 , 244 , 245 ], Paenibacillus [ 246 , 247 , 248 , 249 , 250 , 251 , 252 , 253 , 254 , 255 , 256 , 257 , 258 , 259 , 260 ], Lactobacillus [ 261 ], Leuconostoc [ 262 ] genera, etc. Currently, more than 100 bacteria species have been shown to produce levan [ 222 ].…”

“…B. siamensis was isolated from fermented soybeans and was found to produce levan at high sucrose concentrations [ 236 , 237 ]. A new EPS-producing Gram-positive bacterium B. paralicheniformis was isolated from the rhizosphere of Bouteloua dactyloides (buffalo grass), which produced a large amount (~42 g/L) of levan having a high weight average molecular weight of 5.517 × 10 7 Da [ 238 ]. Many species of marine bacteria of the genus Bacillus can synthesize levan.…”