DEXTRAN PRODUCTION FROM LOCALLY  ISOLATED BACTERIA (LEUCONOSTOC MESENTEROIDES) AND ITS UTILIZATION  IN SOME FOOD APPLICATION 2-STUDING OPTIMUM CONDITIONS FOR DEXTRAN PRODUCTION FROM LEUCONOSTOC MESENTEROIDES

S. Ahmaed, Asmaa.; Th. Alrawi, Akram; N.Musa, Tareq

	DEXTRAN PRODUCTION FROM LOCALLY ISOLATED BACTERIA (LEUCONOSTOC MESENTEROIDES) AND ITS UTILIZATION IN SOME FOOD APPLICATION 2-STUDING OPTIMUM CONDITIONS FOR DEXTRAN PRODUCTION FROM LEUCONOSTOC MESENTEROIDES
The Iraqi Journal of Agricultural Science
Article 1, Volume 46, Issue 5, 2015, Pages 854-862
Authors
Asmaa. S. Ahmaed; Akram Th. Alrawi; Tareq N.Musa
Abstract
A series of experiments were conducted to identify the optimal conditions for dextran production including carbon sources, nitrogen sources, initial inoculum size, temperature, fermentation time and initial pH. Sucrose, maltose, glucose, fructose, refine sugar, date syrup and whey were used as carbon sources ,and trypton, peptone, analyzed heated yeast, ammonium sulphate, ammonium nitrate, ammonium chloride and sodium nitrate were used as nitrogen sources. Different inoculum size were used (103,104,105,106,107,108)cell/ml., also different degrees of temperature, were used (10, 25, 30, 35, 40)C. Fermentation time (24,48,72, 96)hrs. Different pH were used(5, 6, 6.5, 7, 8). It was found that the highest activity was achieved by using a medium containing: 100ml whey, 10g refine sugar, 0.5g heated yeast extract with 24 hr. and initial pH of 6.0. The preferred size of inoculum was 1x106 cell/ml with fermentation temp. of 25C. In conclusion, we can use natural sources and industrial wastes as carbon sources for dextran production to get the target to save the environment from pollution.
Keywords
Leuconostoc mesenteroides; Dextran; Malt extract; Dextransucrase enzyme

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