Abstract
AbstractDextransucrase production from Leuconostoc mesenteroides NRRL B‐512F was carried out in batch cultures under different conditions in static culture conditions. Small changes in the temperature had a significant effect on the enzyme production. A temperature of 23°C gave the maximum yield of the enzyme. An increase in the temperature to 25°C reduced the enzyme activity by 28%, while a decrease in the temperature to 20°C caused 17% reduction. Static flask culture favored the dextransucrase production as compared to the shaken flask culture. The enzyme activity in the static flask was 30% higher than the activity in rotary shaken flask culture. The dextransucrase was purified by three successive steps of precipitation using PEG 400. Purified dextransucrase exhibited maximum activity at 30°C, pH 5.2 and 10% of the substrate sucrose. Among the various stabilizers used (glycerol, PEG 8000, dextran and tween 80), glycerol provided maximum stability to the enzyme against the activity losses at temperatures 0°C and 30°C.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
