Optimal conditions for production of dextransucrase from Leuconostoc mesenteroides NRLL B‐512F and its properties

Abstract

Abstract Dextransucrase production from Leuconostoc mesenteroides NRRL B‐512F was carried out in batch cultures under different conditions in static culture conditions. Small changes in the temperature had a significant effect on the enzyme production. A temperature of 23°C gave the maximum yield of the enzyme. An increase in the temperature to 25°C reduced the enzyme activity by 28%, while a decrease in the temperature to 20°C caused 17% reduction. Static flask culture favored the dextransucrase production as compared to the shaken flask culture. The enzyme activity in the static flask was 30% higher than the activity in rotary shaken flask culture. The dextransucrase was purified by three successive steps of precipitation using PEG 400. Purified dextransucrase exhibited maximum activity at 30°C, pH 5.2 and 10% of the substrate sucrose. Among the various stabilizers used (glycerol, PEG 8000, dextran and tween 80), glycerol provided maximum stability to the enzyme against the activity losses at temperatures 0°C and 30°C.