Fermentation pH Modulates the Size Distributions and Functional Properties of Gluconobacter albidus TMW 2.1191 Levan

Frontiers in Microbiology
Tharalinee Ua-ArakRudi F Vogel

Abstract

Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G.) albidus TMW 2.1191 in shake flasks (without pH control) and bioreactors (with pH control at 4.5, 5.5 and 6.5, respectively). In uncontrolled fermentations, the levan size/molar mass continuously decreased concomitantly with the continuous acidification of the nutrient medium. On the contrary, the amount, molar mass and size of levan could be directly influenced by controlling the pH during fermentation. Using equal initial substrate amounts, the largest weight average molar mass and geometric radius of levan were observed at constant pH 6.5, while the highest levan concentration was obtained at constant pH 4.5. Since there is a special demand to find suitable hydrocolloids from food-grade bacteria ...Continue Reading

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Citations

Jul 11, 2018·Biotechnology Letters·Salvatore La ChinaMaria Gullo
May 19, 2018·Bioprocess and Biosystems Engineering·Burak Adnan ErkorkmazEbru Toksoy Öner
Aug 3, 2019·Environmental Microbiology·Frank JakobRudi F Vogel
Jul 16, 2019·International Journal of Food Microbiology·Viktor P L EckelFrank Jakob
Feb 14, 2021·Polymers·Masrina Mohd NadzirMinh Hong Nguyen
May 6, 2020·Journal of Agricultural and Food Chemistry·Dawei NiWanmeng Mu

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Methods Mentioned

BETA
Electrophoresis
light
Profiler
light scattering

Software Mentioned

ASTRA
Systat
SigmaPlot
BLASTP

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