Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/5777
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dc.contributor.authorSenthilkumar, V-
dc.contributor.authorGunasekaran, P-
dc.date.accessioned2009-08-05T09:28:36Z-
dc.date.available2009-08-05T09:28:36Z-
dc.date.issued2005-10-
dc.identifier.issn0975-0967 (Online); 0972-5849 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/5777-
dc.description491-496en_US
dc.description.abstractZymomonas mobilis produces two extracellular sucrases namely levansucrase (sac B) and sucrase (sac C). A mutant strain of Z. mobilis CT2 defective in sucrase sac C, constructed earlier by gene disruption1, produced higher levels of levan (27.2 g L-1) than the parent strain B14023 (15.4 g L-1) from 200 g L-1 of sucrose at 25°C and pH 5.0. Increasing fermentation temperature from 25 to 35°C enhanced ethanol concentration from 17.8 to 46.4 g L-1 due to increased rate of sucrose hydrolysis but decreased the transfructosylation activity from 165 to 56 U mL-1. Addition of glucose or fructose to the fermentation medium considerably reduced the levan production due to the inhibition of levansucrase activity.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesInt. Cl.7 C12N1/16; C12R1:01; C12N9/24en_US
dc.sourceIJBT Vol.4(4) [October 2005]en_US
dc.subjectZymomonas mobilisen_US
dc.subjectlevansucraseen_US
dc.subjectlevanen_US
dc.subjectsucraseen_US
dc.subjectfermentationen_US
dc.titleInfluence of fermentation conditions on levan production by Zymomonas mobilis CT2en_US
dc.typeArticleen_US
Appears in Collections:IJBT Vol.04(4) [October 2005]

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