Linked Life Data

16218666

Source:http://linkedlifedata.com/resource/pubmed/id/16218666

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
21
pubmed:dateCreated
2005-10-12
pubmed:abstractText
To meet the industrial need of an efficient microbial method for increased levan production, Bacillus subtilis (natto) Takahashi, a commercial natto starter for preparing fermented soybeans (natto), was used to produce levan. After cultivation for 21 h, 40-50 mg of levan mL(-1) was produced in medium containing 20% (w/w) sucrose, which was approximately 50% yield on available fructose. The product consisted of two fractions with different molecular masses (1794 and 11 kDa), which were easily separated by fractionation using an ethanol gradient. The products were well characterized by GPC, 13C NMR, and 1H NMR. The various sugars and concentrations, initial pH, fermentation temperature, and agitation speed affected the levan production by B. subtilis (natto) Takahashi. Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested and, as previously reported, it produced the highest yield of levan in the least time (21 h) under the common cultivation condition.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Oct
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
19
pubmed:volume
53
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
8211-5
pubmed:meshHeading
pubmed:year
2005
pubmed:articleTitle
selective production and characterization of levan by Bacillus subtilis (Natto) Takahashi.
pubmed:affiliation
Department of Environmental Engineering, Da-Yeh University, Chang-Hwa, Taiwan. ils@mail.dyu.edu.tw
pubmed:publicationType
Journal Article