Study on Fermentation Optimization and Application of Recombinant Levansucrase

doi:10.3969/j.issn.1673-1689.2019.04.015

Home > Archive>Volume 38, Issue 4, 2019 >97-103. DOI:10.3969/j.issn.1673-1689.2019.04.015

Study on Fermentation Optimization and Application of Recombinant Levansucrase
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                        10.3969/j.issn.1673-1689.2019.04.015
                    
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In order to study the optimum conditions of B. brevis producing levansucrase and the optimum transformation conditions for the conversion of sucrose-lactose to lactosucrose by recombinant enzyme. A recombinant strain containing the encoding gene of Bacillus flexus levansucrase，B. brevis/pNCMO2-Lsc had been constructed in our laboratory previously. The optimum fermentation medium was determined by single factor test and orthogonal test：20 g/L of glucose，40 g/L of nitrogen source（industrial yeast powder：cottonseed powder=2∶1），0.5 mmol/L of CaCl2，The optimal temperature for the enzyme production was 30 ℃. Under these conditions，the production of levansucrases reached 62.1 U/mL，which was 3.69 times higher than the original enzyme activity. The crude enzyme was used for the preparation of lactosucrose. Under the condition of sucrose and lactose concentration of 200 g/L，the optimum conditions were as follows：reaction temperature 35 ℃，pH 6.0，enzyme loading 2 U/g substrate，reaction time 8 h. Reaching 39.1%.

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TANG Yu, CHEN Sheng, DUAN Xuguo, WU Jing, WU Dan. Study on Fermentation Optimization and Application of Recombinant Levansucrase[J]. Journal of Food Science and Biotechnology,2019,38(4):97-103.

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