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首页> 外文期刊>Journal of Pure & Applied Microbiology >High-Yield Levan Produced by Bacillus licheniformis FRI MY-55 in High-Sucrose Medium and Its Prebiotic Effect
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High-Yield Levan Produced by Bacillus licheniformis FRI MY-55 in High-Sucrose Medium and Its Prebiotic Effect

机译：地衣芽孢杆菌FRI MY-55在高蔗糖培养基中产生的高产Levan及其益生元作用

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摘要

A high levan-producing strain of Bacillus licheniformis FRI MY-55 was isolated from a brackish water fish pond. The effects of carbon and nitrogen sources, initial pH of the medium, sucrose concentration, and temperature on levan production by this strain; effects of sucrose concentration and temperature on the molecular weight of levan; and prebiotic effect of levan were investigated. The maximum levan yield was obtained in the presence of sucrose and soytone at an initial pH of 7.0. B. licheniformis FRI MY-55 produced a remarkable level of 145.94 g/L of levan in 50% sucrose-containing medium. The maximum levan production rate was 3.92 g/L/h, which is the highest rate reported for any strain till date. The molecular weight of levan decreased with increasing temperature or sucrose concentration and ranged from 13.45 to 2.96 kDa. The produced levan had prebiotic effect.
机译：从半咸水鱼塘分离出高产地衣芽孢杆菌FRI MY-55的菌株。碳源和氮源，培养基的初始pH，蔗糖浓度和温度对这种菌株产生levan的影响;蔗糖浓度和温度对莱万分子量的影响;研究了莱万的益生元作用。在蔗糖和大豆蛋白存在下，初始pH值为7.0时，levan产量最高。地衣芽孢杆菌FRI MY-55在含50％蔗糖的培养基中产生了145.94 g / L的Levan水平。最高莱万产率为3.92 g / L / h，这是迄今为止所有菌株报告的最高产率。莱文的分子量随温度或蔗糖浓度的增加而降低，范围为13.45至2.96 kDa。产生的莱万具有益生元的作用。

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