Bacterial Strain Produces Higher Dextran Yields
September 30, 2011| |
A team led by Shah Ali Ul Qader at the Karachi Institute of Biotechnology and Genetic Engineering (KIBGE) in Pakistan has identified a lactic acid bacterial strain that can produce higher yields of dextran - a food additive often used as a thickener or stabilizer.
The bacterial strain L. mesenteroides B-512F is currently used for the production of dextran, as it is capable of producing water soluble and insoluble dextran with diversified properties. Leuconostoc mesenteroides AA1 was identified to have higher molecular weight and yield than commercially available strains. The dextran produced by L. mesenteroides AA1 was tasteless and water soluble. In addition, the percent conversion of sucrose to dextran by L. mesenteroides AA1 was found to be 48.9%, compared to strain L. mesenteroides B-512F which has 41% conversion.
Researchers noted that the key points for industrial production of dextran are its molecular weight and dextran yield. Thus, L. mesenteroides AA1 is a potential candidate for dextran production at an industrial scale.
Check out the article at http://www.pabic.com.pk/New%20bacterial%20strain%20can%20produce%20higher%20dextran%20yields.html
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