Stability studies and effect of the initial oleic acid concentration on lipase production by Candida rugosa

The production of lipase by Candida rugosa in batch cultures was studied. The initial concentration of the carbon source employed, oleic acid, had an important effect on the final lipolytic activity levels. The maximum lipase/substrate yield and specific productivity obtained correspond to an initial oleic acid concentration of 2 g/l. At higher concentrations, up to 8 g/l oleic acid, specific productivity decreased. Lipase production was not observed below 1 g/l oleic acid. Lipase inactivation in culture broth due to surface forces and shear stress at the gas/liquid interface was not observed. There was no shear stress denaturation at stirring rates of 250, 500 and 750 rpm. No temperature inactivation was detected up to 50° C. Two different lipases with a similar molecular weight of 60kDa were purified from culture broth.     

Identification and characterisation of the extracellular sucrases of Zymomonas mobilis UQM 2716 (ATCC 39676)

An investigation was conducted to isolate, and characterise the extracellular sucrases of Zymomonas mobilis UQM 2716. Levansucrase (EC 2.4.1.10) was the only extracellular sucrase produced by this organism. This enzyme was responsible for sucrose hydrolysis, levan formation, and oligosaccharide production. It had a molecular mass of 98 kDa, a Michaelis constant (K _m) of 64 mm, and a pH optimum of 5.5. It was inhibited by glucose, but not by fructose, ethanol, sorbitol, NaCl, TRIS or ethylenediaminetetraacetic acid (EDTA). The formation of levan was the principal reaction catalysed by this enzyme at low temperatures. However, levan formation was thermolabile, being irreversibly lost when levansucrase was heated to 35°C. S This did not effect sucrose hydrolysis or oligosaccharide formation, which were optimal at 45°C. Sucrose concentration greatly influenced the type of acceptor molecule used in the transfructosylation reactions catalysed by levansucrase. At low sucrose concentration, the predominant reaction catalysed was the hydrolysis of sucrose to free glucose and fructose. At high sucrose concentrations, oligosaccharide production was the major reaction catalysed.     

Sugar Beet Juice Fermentation by Zymomonas mobilis Attached to Stainless Steel Wire Spheres

The fermentation of sugar beet juice as well as juice syrup medium by Zymomonas mobilis inoculum attached to stainless steel wire spheres was investigated. A semi‐synthetic sucrose medium enriched with mineral salts and yeast extract was used as the control. It was established that raw sugar beet juice ensured good Zymomonas mobilis culture growth and slightly decreased ethanol synthesis applying both flame‐burned and TiCl₄‐treated wire spheres as carriers (Q_x = 0.05—0.06 g/l × h; Q_eth = 1.02—1.22 g/l × h). High ethanol yield was also observed in juice medium (Y = 0.45‐0.46 g/g), however, levan synthesis with this medium decreased. The application of juice syrup brought about less growth effect and ethanol synthesis as compared to juice medium. The use of semi‐synthetic sucrose medium resulted in high levan production (Q_lev = 0.6—0.7 g/l × h), however, reduced ethanol production by 40%. In conclusion, sugar beet juice or syrup is recommendable for the preparation of Zymomonas mobilis inoculum. The levan production stage has to be realized using an optimized semi‐synthetic sucrose medium. The installed wire spheres filled with inocula provided the possibility for a repeated batch fermentation process, which could be recommended for both juice and semi‐synthetic sucrose medium fermentation.     

Levan果聚糖的应用与生产研究进展

Levan是一类果聚糖,由大量的果糖单元以β-（2,6）果糖苷键连接构成聚糖主链并含有少量β-（2,1）果糖苷键连接的支链组成。部分微生物来源的Levan具有抗肿瘤、抗病毒、降血糖、降血脂、免疫增强等重要的生物活性,在医药和功能性食品方面具有巨大的应用潜能。微生物发酵液提取和酶法合成是目前大量获得Levan果聚糖的两种方法,其中微生物发酵液提取的Levan果聚糖产量和蔗糖转化率一般较低,且发酵液中同时存在的其他高聚物不利于Levan的规模化纯化;而利用Levan蔗糖酶以蔗糖为底物转果糖基合成的Levan果聚糖产量已经高达200g/L、蔗糖转化率高达50%,并且Levan蔗糖酶合成Levan过程中酶的活性受到pH值、温度、螯合剂、金属离子等多种因素的影响,可以通过控制反应条件促进多糖合成反应的进行。因此,酶法合成将是工业化获得Levan果聚糖的主要方式。     

Optimization of pH for high molecular weight pullulan

Summary Pullulan is a polysaccharide produced by Aureobasidium pullulans. In this study, the effect of pH on the molecular weight of pullulan was investigated. High concentration of pullulan was obtained when initial pH was 6. Pullulan having molecular weight of 500,000–600,000 was produced at initial pH of 3.0, while pullulan with molecular weight of 200,000–300,000 was produced at pH above 4.5. To obtain high molecular weight pullulan with high concentration, pH was initially controlled at pH 6, followed by pH shift from pH 6 to pH 3. Transition of pH at 2 days of fermentation was observed to be optimum. Higher molecular weight pullulan was also obtained when sucrose concentration was 50 g/l compared to the result obtained at initial sucrose concentration of 20 g/l. Sucrose concentration and pH of the fermentation broth seem to be important parameters in obtaining high molecular weight of pullulan.     

Microbial levan from Brachybacterium phenoliresistens: Characterization and enhancement of production

Levan producing bacteria was isolated from rhizosphere soil. The molecular identification of this isolate was conducted using 16S rRNA, which resulted in a sequenced region of 1298 base pairs. The sequence alignment in the gene bank indicated that this isolate has a high percentage of similarity (99%) to the retrieved consensus sequence of Brachybacterium phenoliresistens strain phenol-A. The produced levan was characterized using TLC, FTIR, 1H NMR and 13C NMR spectroscopy techniques. The effects of nutritional and physical factors on this isolate’s levan production were investigated. The results demonstrated that the optimal sources for carbon and casein during levan production were sucrose and casein, yielding 7.88 g/land 8.12 g/l of levan, respectively. The highest levan yield (7.97 g/l) was obtained at a sucrose concentration of 300 g/l. At an initial pH of 7.8, this bacterium yielded their highest levan production of 7.88 g/l. The optimal incubation period was 72 h with a yield of 8.58 g/l, the optimal temperature was 30 °C and resulted in 7.87 g/l, and the highest levan production yield was obtained at 150 rpm and yielded 8.12 g/l.     

Properties of levansucrase fromBacillus circulans

A polysaccharide-producing bacterium was isolated from cane sugar. It was identified asBacillus circulans and produced levansucrase at pH and temperature optima of 5–7 and 40°C respectively. The enzyme is extracellular and inducible with sucrose. It possesses initial hydrolytic and transferase activities that can be altered by modifying reaction conditions. Levansucrase was recovered from the fermentation broth by extraction with polyethylene glycol (1500 Da). Further purification resulted in an enzyme with a molecular mass of 52 kDa and a pI of 4.7. At high sucrose concentration (300 mM), the transferase activity but not the hydrolase activity were inhibited. Levan increased the transferase activity but had no effect on the hydrolytic activity. The levansucrase had high transferase activity with maltose, galactose and lactose and moderate activity towards sorbitol and glycerol.     

Production of Levansucrase from Bacillus subtilis NRC 33a and Enzymic Synthesis of Levan and Fructo-Oligosaccharides

Bacillus subtilis NRC33a was able to produce both inducible and constitutive extracellular levansucrase, respectively, using sucrose and glucose as carbon source. The optimal production of the levansucrase was at 30°C. The effect of different nitrogen sources showed that baker’s yeast with 2% concentration gave the highest levansucrase activity. Addition of 0.15 g/L MgSO₄ was the most favorable for levansucrase production. The enzymic synthesis of levan was studied using 60% acetone fraction. The results indicated that high enzyme concentrations produced increasing amounts of levan, and hence conversion of fructose to levan reached 84% using 1000 μg/ml enzyme protein. Sucrose concentration was the most effective factor controlling the molecular weight of the synthesized levan. The conversion of fructose to levan was maximal at 30°C. The time of reaction clearly affected the conversion of fructose to levan, which reached its maximum productivity at 18 hours (92%). Identification of levan indicated that fructose was the building unit of levan.     

Rate and yield limiting factors in continuous fermentation of sucrose byZymomonas mobilis

Summary The initial transfer of fructosyl units in the utilization of sucrose led to the formation of fructose, oligomers or levan and was apparently controlled by the concentrations of sugars in the medium. In continuous fermentation, the rather low levels of monomeric sugars in the broth prevented the formation of sorbitol and oligomers, whereas the production of levan was increased compared to that in batch fermentation. The fructooligomers contained approximately one mole of glucose per two, three or four moles of fructose. The overall ethanol production rate was limited by the uptake rates of glucose and especially of fructose, which was decreased due to transfructosylation reactions.     

The effect of pH,temperature and sucrose concentration on high productivity continuous ethanol fermentation using Zymomonas mobilis

Summary A flocculent strain of Zymomonas mobilis was used for ethanol production from sucrose. Using a fermentor with cell recycle (internal and external settler) high sugar conversion and ethanol productivity were obtained. At a dilution rate of 0.5 h^-1 (giving 96% sugar conversion) the ethanol productivity, yield and concentrations respectively were 20 g/l/h, 0.45 g/g and 40 g/l using a medium containing 100 g/l sucrose. At a sucrose concentration of 150 g/l, the ethanol concentration reached 60 g/l. The ethanol yield was 80% theoretical due to levan and fructo-oligomer formation. No sorbitol was detected. This fermentation was conducted at a range of conditions from 30 to 36°C and from pH 4.0 to 5.5.     

Enzymic synthesis of levan and fructo-oligosaccharides by <Emphasis Type="Italic">Bacillus circulans</Emphasis> and improvement of levansucrase stability by carbohydrate coupling

Bacillus circulans was able to produce extracellular levansucrase using sucrose as carbon source optimally at 35°C. The enzymic synthesis of levan and fructo-oligosaccharides was studied using a 50% ethanol fraction of crude extract. The molecular weight of the synthesized levan was markedly affected by sucrose concentration, the molecular weight of levan decreased with increased sucrose concentration up to 32% whereby fructo-oligosaccharides were isolated. Temperature and the reaction time clearly affected the conversion of fructose to levan with molecular weight values ranging from 10 to 38 kDa. Identification of levan indicated that fructose was the building unit of the levan obtained. Thermal and pH stabilities of B. circulans levansucrase could be improved by enzyme glycosylation using sodium metaperiodate treatment. Chemical modification provides additional points of attachment of the enzyme to the support which offered the modified enzyme greater stabilization than did the free enzyme. The modified enzyme exhibited thermal tolerance up to 50°C, where it retained 88.25% of its activity, while the free enzyme only retained 64.55% of its original activity. The half-life significantly increased from 130 min for the free enzyme to 347 min for the modified enzyme at 50°C, however, it increased from 103 min for the free enzyme to 210 min for the modified enzyme at 60°C. Other properties i.e., the response to some metal ions as well as the ability to convert higher substrate levels and tolerance to an extension of the reaction periods were also improved upon modification. Obviously, the results obtained outlined the conditions leading to the formation of important high or low molecular weight or levan and fructo-oligosaccharides suitable for different industrial applications.     

Comparison of characteristics of levan produced by different preparations of levansucrase from Zymomonas mobilis

The characteristics of levan formation by different preparations of levansucrase (free and immobilized enzyme and toluene-permeabilized whole cells), derived from recombinant levansucrase from Zymomonas mobilis expressed in Escherichia coli, were investigated. The maximal yield of levan by the three preparations were similar and were about 70–80% on a fructose-released basis with sucrose as nutrient at 100 g l^–1. Immobilized enzyme and toluene-permeabilized whole cells produced low molecular weight levan (2–3 × 10⁶), as determined by HPLC while high molecular weight levan (>6 × 10⁶) was the major product with the free levansucrase. The size of levan can thus be controlled by immobilized levansucrase and toluene-permeabilized whole cells in high yield.     

The stimulatory effect of mannitol on levan biosynthesis: Lessons from metabolic systems analysis of Halomonas smyrnensis AAD6T

Halomonas smyrnensis AAD^T is a halophilic, gram‐negative bacterium that can efficiently produce levan from sucrose as carbon source via levansucrase activity. However, systems‐based approaches are required to further enhance its metabolic performance for industrial application. As an important step toward this goal, the genome‐scale metabolic network of Chromohalobacter salexigens DSM3043, which is considered a model organism for halophilic bacteria, has been reconstructed based on its genome annotation, physiological information, and biochemical information. In the present work, the genome‐scale metabolic network of C. salexigens was recruited, and refined via integration of the available biochemical, physiological, and phenotypic features of H. smyrnensis AAD6^T. The generic metabolic model, which comprises 1,393 metabolites and 1,108 reactions, was then systematically analyzed in silico using constraints‐based simulations. To elucidate the relationship between levan biosynthesis and other metabolic processes, an enzyme‐graph representation of the metabolic network and a graph decomposition technique were employed. Using the concept of control effective fluxes, significant links between several metabolic processes and levan biosynthesis were estimated. The major finding was the elucidation of the stimulatory effect of mannitol on levan biosynthesis, which was further verified experimentally via supplementation of mannitol to the fermentation medium. The optimal concentration of 30 g/L mannitol supplemented to the 50 g/L sucrose‐based medium resulted in a twofold increase in levan production in parallel with increased sucrose hydrolysis rate, accumulated extracellular glucose, and decreased fructose uptake rate. © 2013 American Institute of Chemical Engineers Biotechnol. Prog., 29:1386–1397, 2013     

Formation of Levan from Raffinose by Levansucrase of Zymomonas mobilis

Levansucrase (EC 2.4.1.10.) of Zymomonas mobilis 113S can perform the polymerisation of fructose moiety from raffinose to levan concomitantly with a release of non‐catabolised melibiose into the medium. The kinetic parameters of the levansucrase‐catalysed reaction provide even higher reaction velocities on raffinose as compared to sucrose, particularly at low substrate concentrations. A decreased value in the number of the average molecular mass (M_n = 1693 kDa), an increased intrinsic viscosity (η = 49.47 cm³/g), and a diminished Huggin's constant (K^' = 0.67) are intrinsic to the levan synthesis from raffinose, indicating certain structural peculiarities compared to a polysaccharide obtained from sucrose (M_n = 1851 kDa, [η] = 42.47 cm³/g, K' = 1.21).     

Kinetics of ethanol production by immobilized Kluyveromyces marxianus cells at varying sugar concentrations of Jerusalem artichoke juice

Summary Kinetics of ethanol fermentation at varying sugar concentrations of Jerusalem artichoke tuber extract has been studied using Kluyveromyces marxianus cells immobilized in calcium alginate gel beads. A maximum ethanol concentration of 111 g/l was achieved at an initial sugar concentration of 260 g/l in 20 hours, when the immobilized cell concentration in the calcium alginate beads was 53.3 g dry wt./l bead volume. Ethanol yield remained almost unaffected by initial sugar concentration up to 250 g/l and was found to be about 88% of the theoretical. Maximum rate of ethanol production decreased from 22.5 g ethanol/l/h to 10.5 g ethanol/l/h while the maximum rate of total sugars utilization decreased from 74.9 g sugars/l/h to 28.5 g sugars/l/h as the initial substrate concentration was increased from 100 to 300 g/l. The concentration of free cells in the fermentation broth was low.     

In vitro digestibility and fermentability of levan and its hypocholesterolemic effects in rats

This study describes the in vitro digestibility and fermentability of high molecular weight (ca. 2,000,000) levan and its effect on the metabolism of lipids in growing rats fed cholesterol-free diets. Levan was synthesized from sucrose using bacterial levansucrase immobilized on a honeycomb-shaped ceramic support. Although body weight gain, weight of visceral organs, morphologic changes in the digestive tract, and the serum triacylglycerol and glucose concentrations were not affected by feeding levan diets for 4 weeks, a significant hypocholesterolemic effect was observed. Serum cholesterol level was decreased to 83% or 59% by feeding a 1% or 5% levan diet, respectively. The hypocholesterolemic effect was accompanied by a significant increase in fecal excretion of sterols and lipids. High molecular weight levan, though not hydrolyzed by the salivary amylases, was hydrolyzed by artificial gastric juice and was changed to a low molecular weight (ca. 4,000) levan with a small amount of fructose, but did not produce any fructooligosaccharides. Low molecular weight (ca. 6,000) levan was not hydrolyzed by either pancreatic juice or small intestinal enzymes. This suggests that, in vivo, low molecular weight levan derived from the high molecular weight material is not further digested and reaches the colon intact. The fermentation of low molecular weight levan (ca. 6,000) by several strains of bifidobacteria was not observed. These results showed that the hypocholesterolemic effect of levan may result from the prevention of intestinal sterol absorption, and not from the action of the fermentation products of levan.     

Effect of shear on morphology and erythromycin production in Saccharopolyspora erythraea fermentations

A complex medium was used to investigate the effects of shear on the S. erythraea fermentation at 7-l scale. Maximum biomass was 11.1 - 0.5 g l^у at 1250 rpm (tip speed = 4.45 ms^у), whereas it was 12.7 - 0.2 g l^у at 350 rpm (tip speed = 1.07 ms^у). Specific erythromycin production was not stirrer speed dependent in the range of 350 to 1000 rpm and decreased by 10% at stirrer speed of 1250 rpm. Morphological measurements using image analysis showed that the major axis of the mycelia (both freely dispersed and clumps) decreased after the end of the rapid growth phase to a relatively constant value (equilibrium size) dependent on the stirrer speed. The mechanical properties of the cell wall were examined by disruption of fermentation broth in homogeniser and it was shown that mechanical strength of the cell wall increased in a large extent during deceleration phase.     

Microbial degradation of tyre rubber particles

Degradation of rubber particles from tyre treads, having diameters from 0.8 to 2.3 mm, was achieved using Nocardia sp. 835A-Rc, a mutant strain with strong rubber-degrading ability. The entire surface of the particles was uniformly attacked by the organism either without stirring of the culture medium or at a very low stirring rate of 40 rpm. At a higher rate of stirring, however, a small number of large microbial colonies were formed on the rubber surface and separate deep semi-spherical cavities were observed after the removal of microbial cells by washing. The number of microbial colonies decreased with increasing stirring rate but each one of the colonies became larger at the same time. As the result of these two counteracting effects of stirring on microbial activity, the weight loss of the particles increased when the stirring rate was raised from 0 to 40 rpm but decreased when the rate was increased from 40 to 70 or 150 rpm. At the stirring rate of 40 rpm, the weight losses of the particles with mean diameters of about 0.8, 1.1 and 2.3 mm were 57, 50 and 36%, respectively, after 8 weeks. The rate of microbial degradation increased again when the stirring was raised from 150 to 300 rpm.     

Effect of aeration and agitation on synthesis of poly (γ-glutamic acid) in batch cultures of <Emphasis Type="Italic">Bacillus licheniformis</Emphasis> NCIM 2324

The effects of aeration and agitation on the production and molecular weight of poly (γ-glutamic acid) (PGA) were systematically investigated in batch fermentor cultures of Bacillus licheniformis NCIM 2324. A high aeration rate and agitation speed enhanced the growth of B. licheniformis NCIM 2324, but did not always lead to high PGA production. Additionally, PGA production actually decreased at very high aeration rates and agitation speeds. The maximum PGA concentration was obtained at 750 rpm and 1 vvm. Rheological studies revealed that fermentation broth during production of PGA exhibited pseudoplastic behavior. The effects of aeration and agitation on the molecular weight of PGA were also studied, and the rate and extent of the decrease in the molecular weight of PGA as a function of time were found to be much greater at high aeration than low aeration. The PGA production of 46.34 g/L with a specific productivity of 0.17 g-PGA/g-biomass/ h and a PGA yield of 0.48 with respect to total substrate observed in the present study are much higher than the values reported in previously conducted studies.     

The kinetics of ethanol production by Zymomonas mobilis on fructose and sucrose media

Summary Z.mobilis is strain ZM4 was grown on 250 g/l fructose and sucrose media in batch culture and on 100 and 150 g/l sucrose media in continuous culture. With fructose, a significant reduction in the growth rate and the cell yield was apparent although the other kinetic parameters were similar to those previously reported for fermentation of glucose. With sucrose the major differences were a reduction in ethanol yield, (due to levan formation) and a lower final ethanol concentration. Ethanol inhibition of sucrose metabolism occurred at relatively low ethanol concentrations compared to those inhibiting glucose metabolism.