Effect of bacteria type and sucrose concentration on levan yield and its molecular weight-Reference-Cited by-同舟云学术

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Effect of bacteria type and sucrose concentration on levan yield and its molecular weight

Published:2017-05-23 Issue:1 Volume:16 Page:
ISSN:1475-2859
Container-title:Microbial Cell Factories
language:en
Short-container-title:Microb Cell Fact

Author:

González-Garcinuño Álvaro,Tabernero Antonio,Sánchez-Álvarez José Mª,Galán Miguel A.,Martin del Valle Eva M.

Funder

Consejería de Educación, Junta de Castilla y León (ES)

Ministerio de Educación, Cultura y Deporte (ES)

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s12934-017-0703-z.pdf

Reference23 articles.

1. Srikanth S, Sundhar Reddy CHSS, Siddartha G, Ramaiah MJ, Babu Uppuluri K. Review on production, characterization and applications of microbial levan. Carbohydr Polym. 2015;120:102–14.

2. Gupta SK, Pal AK, Sahu NP, Dalvi RS, Akhtar MS, Jha AK, Baruah SK. Dietary microbial levan enhances tolerance of Labeo rohita (Hamilton) juveniles to thermal stress. Aquaculture. 2010;306:398–402.

3. Poli A, Kazak H, Gürleyendag B, Tommonaro G, Pieretti G, Öner ET, Nicolaus B. High level synthesis of levan by a novel Halomonas species growing on defined media. Carbohydr Polym. 2009;78:651–7.

4. Jathore NR, Bule MV, Tilay AV, Annapure US. Microbial levan from Pseudomonas fluorescens: characterization and medium optimization for enhanced production. Food Sci Biotechnol. 2012;21:1045–53.

5. Silbir S, Dagbagli S, Yegin S, Baysal T, Goksungur Y. Levan production by Zymomonas mobilis in batch and continuous fermentation systems. Carbohydr Polym. 2014;99:454–61.

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