Factors affecting the production and molecular weight of levan of Bacillus subtilis natto in batch and fed-batch culture in fermenter.

Autor:	Wu, Fang-Chen, Chou, Shou-Zu, Shih, Ing-Lung
Předmět:	FRUCTANS MOLECULAR weights BACILLUS subtilis FERMENTATION SUCROSE
Zdroj:	Journal of the Taiwan Institute of Chemical Engineers; Nov2013, Vol. 44 Issue 6, p846-853, 8p
Abstrakt:	Highlights: [•] This is the first systematic production of levan in fermenter by B. subtilis natto. [•] This is the most efficient levan production reported to date. [•] Pulsed feeding of sucrose enhanced the levan production significantly. [•] Sucrose concentration is the most effective factor controlling the size of the levan. [•] Levans of different molecular sizes can be tailor-made to meet various applications. [Copyright &y& Elsevier]
Databáze:	Supplemental Index
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