Research Article | Volume: 1, Issue: 2, July-Aug, 2013

Optimization production of thermo active levansucrase from Bacillus subtilis Natto CCT 7712

Bruna Caroline Marques Gonçalves,  Janaina Mantovan,  Mara Lúcia Luis Ribeiro,  Dionísio Borsato,  Maria Antonia Pedrine Colabone Celligoi   
Bruna Caroline Marques Gonçalves1, Janaina Mantovan1, Mara Lúcia Luis Ribeiro1, Dionísio Borsato2, Maria Antonia Pedrine Colabone Celligoi1

1Department of Biochemistry and Biotechnology, State University of Londrina, Londrina, Paraná State, Brazil.

2Department of Chemistry, State University of Londrina, Londrina, Paraná State, Brazil.

Open Access   

Published:  Aug 30, 2013

DOI: 10.7324/JABB. 2013.1201
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Abstract

Levansucrase is a microbial enzyme, classified as fructosyltransferase and responsible for levan polymerization. Levan is a polyfructan widely used in pharmaceutical, industrial and food field. Enzymatic synthesis of polymers on industrial scale requires the use of stable enzymes during process variations, such as temperature, which can promote enzyme denaturation. In addition, high yield of enzyme production by microorganism is required. Although several studies report empirical levansucrase production, there are few information about statistical optimization levansucrase production. Furthermore, most levansucrase reported are high temperature intolerant. This is first study on levansucrase production by Bacillus subtilis Natto CCT 7712using response surface methodology. Substrate concentration, pH and agitation were variables evaluated using Box-Behnken 23 design and levansucrase obtained was partially characterized. Levan production and levansucrase activity were quantified after fermentation. The best levan production was 205 g/L and the higher levansucrase activity was 8.53 UA/mL. Levansucrase demonstrated to be thermo-stable and thermo-active at 30oC and optimum temperature was 50 oC. B. subtilis natto CCT 7712demonstrated high potential to produce levan by levansucrase for industrial application.


Keyword:     Levanlevansucraseexperimental designexopolysaccharide Bacillus subtilis Nattoenzyme characterization.

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.
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