AUTHOR(S) / АУТОР(И): Kristina Joksimović, Aleksandra Žerađanin, Iva Giba, Dragica Jakovljević, Marija Lješević, Branka Lončarević, Vladimir Beškoski
DOI: 10.46793/SBT30.58BL
ABSTRACT / САЖЕТАК:
Microbial levans are produced from a sucrose-based substrate by a various microorganisms including Bacillus subtilis natto. Levan is a non-toxic, non-mutagenic, biodegradable polysaccharide with antioxidant, anti-cancer and anti-inflammatory properties, which is why optimization of its production could be valuable. In this study influence of temperature, aeration and sucrose concentration on levan production was investigated using B. subtilis natto. Results showed that optimal temperature for fermentation was 28 0C, while aeration effect is only slightly better. Maximal yield of levan (288.15 g/L) was obtained using high concentration of sucrose (500 g/L).
KEYWORDS / КЉУЧНЕ РЕЧИ:
: exopolysaccharides, levan, Bacillus subtilis
ACKNOWLEDGEMENT / ПРОЈЕКАТ:
This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (grant no 451-03-66/2024- 03/200026 and 451-03-66/2024-03/200168).
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