Bacterial Levan: tecnological aspects, characteristics and production

Detalhes bibliográficos
Autor(a) principal: Ernandes, Fernanda M. P. G.
Data de Publicação: 2005
Outros Autores: Garcia-Cruz, Crispin Humberto
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2278
Resumo: Levan is an exopolysaccharide, constituted by fructose units, ? (2- 6) linked, obtained by transfructosilation reaction during microorganisms fermentation in a sucrose rich but wi thout glucose, fructose or mixtures in the culture media. Bacterial levan production is a good alternative fructose source, besides having certain functional characteristics in the human body, such as a hypocholesterolemic and an anticarcinogenic agent. In the food industry, levan can be used to fix colors and flavors, as well as thickening and stabilizing agent. In the bacterial levan production, Zymomonas mobilis has been considered the best possible alternative, since it uses as carbon source sucrose or industrial residues that contain this sugar, in different concentrations, in a mineral salts rich medium. Levan production is not only influenced by carbon source and its concentration, but also by pH, temperature and type of salts. Moreover, the oxygenation of the fermentation medium, also affect the characteristics of the molecule and the cellular growth. In this revision some important topics concerning the bacterial levan production are presented.
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spelling Bacterial Levan: tecnological aspects, characteristics and productionLevana Bacteriana: aspectos tecnológicos, características e produçãoLevanProductionTechnological characteristicsBacteria.LevanaProduçãoCaracterísticas tecnológicasBactérias.Levan is an exopolysaccharide, constituted by fructose units, ? (2- 6) linked, obtained by transfructosilation reaction during microorganisms fermentation in a sucrose rich but wi thout glucose, fructose or mixtures in the culture media. Bacterial levan production is a good alternative fructose source, besides having certain functional characteristics in the human body, such as a hypocholesterolemic and an anticarcinogenic agent. In the food industry, levan can be used to fix colors and flavors, as well as thickening and stabilizing agent. In the bacterial levan production, Zymomonas mobilis has been considered the best possible alternative, since it uses as carbon source sucrose or industrial residues that contain this sugar, in different concentrations, in a mineral salts rich medium. Levan production is not only influenced by carbon source and its concentration, but also by pH, temperature and type of salts. Moreover, the oxygenation of the fermentation medium, also affect the characteristics of the molecule and the cellular growth. In this revision some important topics concerning the bacterial levan production are presented.Levana é um exopolissacarídeo, constituído por unidades de frutose, unidas através de ligações ? (2- 6), obtido pela reação de transfrutosilação durante a fermentação de microrganismos em meio rico em sacarose mas não em frutose, glucose ou misturas de ambas. Pesquisas sobre bactérias produtoras de levana vêm sendo implementadas, uma vez que a mesma é uma fonte alternativa de frutose, além de apresentar características funcionais no organismo humano, como agente hipocolesterolêmico e anticarcinogênico. Na indústria de alimentos a levana pode ser empregada como fixador de cores e sabores, bem como espessante e estabilizante de vários alimentos. Das bactérias produtoras de levana, Zymomonas mobilis tem sido a melhor alternativa, uma vez que usa como fonte de carbono a sacarose ou resíduos industriais contendo este açúcar, em diferentes concentrações, em um meio rico em sais minerais. A produção de levana é influenciada não apenas pela fonte de carbono e sua concentração, mas também pelas variações de pH, temperatura e tipo de sais presentes, além da oxigenação do meio de fermentação, afetando também as características da molécula e o crescimento celular. Neste trabalho de revisão apresentam-se tópicos de interesse referentes à produção de levana bacteriana.UEL2005-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/227810.5433/1679-0359.2005v26n1p71Semina: Ciências Agrárias; Vol. 26 No. 1 (2005); 71-82Semina: Ciências Agrárias; v. 26 n. 1 (2005); 71-821679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2278/1955Ernandes, Fernanda M. P. G.Garcia-Cruz, Crispin Humbertoinfo:eu-repo/semantics/openAccess2009-10-07T20:20:13Zoai:ojs.pkp.sfu.ca:article/2278Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2009-10-07T20:20:13Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Bacterial Levan: tecnological aspects, characteristics and production
Levana Bacteriana: aspectos tecnológicos, características e produção
title Bacterial Levan: tecnological aspects, characteristics and production
spellingShingle Bacterial Levan: tecnological aspects, characteristics and production
Ernandes, Fernanda M. P. G.
Levan
Production
Technological characteristics
Bacteria.
Levana
Produção
Características tecnológicas
Bactérias.
title_short Bacterial Levan: tecnological aspects, characteristics and production
title_full Bacterial Levan: tecnological aspects, characteristics and production
title_fullStr Bacterial Levan: tecnological aspects, characteristics and production
title_full_unstemmed Bacterial Levan: tecnological aspects, characteristics and production
title_sort Bacterial Levan: tecnological aspects, characteristics and production
author Ernandes, Fernanda M. P. G.
author_facet Ernandes, Fernanda M. P. G.
Garcia-Cruz, Crispin Humberto
author_role author
author2 Garcia-Cruz, Crispin Humberto
author2_role author
dc.contributor.author.fl_str_mv Ernandes, Fernanda M. P. G.
Garcia-Cruz, Crispin Humberto
dc.subject.por.fl_str_mv Levan
Production
Technological characteristics
Bacteria.
Levana
Produção
Características tecnológicas
Bactérias.
topic Levan
Production
Technological characteristics
Bacteria.
Levana
Produção
Características tecnológicas
Bactérias.
description Levan is an exopolysaccharide, constituted by fructose units, ? (2- 6) linked, obtained by transfructosilation reaction during microorganisms fermentation in a sucrose rich but wi thout glucose, fructose or mixtures in the culture media. Bacterial levan production is a good alternative fructose source, besides having certain functional characteristics in the human body, such as a hypocholesterolemic and an anticarcinogenic agent. In the food industry, levan can be used to fix colors and flavors, as well as thickening and stabilizing agent. In the bacterial levan production, Zymomonas mobilis has been considered the best possible alternative, since it uses as carbon source sucrose or industrial residues that contain this sugar, in different concentrations, in a mineral salts rich medium. Levan production is not only influenced by carbon source and its concentration, but also by pH, temperature and type of salts. Moreover, the oxygenation of the fermentation medium, also affect the characteristics of the molecule and the cellular growth. In this revision some important topics concerning the bacterial levan production are presented.
publishDate 2005
dc.date.none.fl_str_mv 2005-06-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2278
10.5433/1679-0359.2005v26n1p71
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2278
identifier_str_mv 10.5433/1679-0359.2005v26n1p71
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2278/1955
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 26 No. 1 (2005); 71-82
Semina: Ciências Agrárias; v. 26 n. 1 (2005); 71-82
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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