Process optimization and characterization of levan from Sporosarcina globispora MTCC 4776

Area of Science:

• Microbiology
• Biotechnology
• Biochemistry

Background:

• Levan, a fructan polysaccharide, has potential applications in food and medicine.
• Submerged fermentation is a common method for microbial polysaccharide production.
• Sporosarcina globispora is a bacterium known to produce exopolysaccharides.

Purpose of the Study:

• To optimize levan production by Sporosarcina globispora MTCC 4776 using submerged fermentation.
• To identify key factors influencing levan yield.
• To characterize the produced levan.

Main Methods:

• Screening of carbon and nitrogen sources.
• Plackett-Burman design to identify significant variables (sucrose, tryptone, agitation speed).
• Central Composite Design for optimization of significant variables.
• Characterization using FTIR, NMR, TGA/DTG, DSC, and XRD.

Main Results:

• Moderate sucrose and tryptone concentrations enhanced levan production.
• Optimized conditions yielded 1.41 g/L levan, a 6.2-fold increase.
• Characterization confirmed a β-(2→6)-linked fructofuranosyl structure with good thermal stability and semi-crystalline nature.

Conclusions:

• Sporosarcina globispora MTCC 4776 is a promising strain for levan production.
• Optimization significantly improved levan yield.
• The produced levan possesses favorable structural and thermal properties for potential applications.