Production and downstream processing of (1→3)-β-D-glucan from mutant strain of Agrobacterium sp . ATCC 31750
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A mutant that produced higher levels of curdlan than the wild strain Agrobacterium sp.Abstract:
We isolated a mutant that produced higher levels of curdlan than the wild strain Agrobacterium sp. ATCC 31750 by chemical mutagenesis using N-methyl-N-nitro-nitrosoguanidine. The mutant strain produced 66 g/L of curdlan in 120 h with a yield of (0.88) while, the wild strain produced 41 g/L in 120 h with a yield of (0.62) in a stirred bioreactor. The mutant could not produce curdlan when the pH was shifted from 7.0 to 5.5 after nitrogen depletion as followed for wild strain. In contrast, pH optimum for cell growth and curdlan production for mutant was found to be 7.0. We optimized the downstream processing of curdlan by varying different volumes of NaOH and HCl for extraction and precipitation of curdlan. The molecular weight of the purified curdlan from the wild and mutant strain was 6.6 × 105 Da and 5.8 × 105 Da respectively. The monosaccharide analyses confirm that curdlan from both wild and mutant strain contains only glucose units. From the NMR and FTIR data, it has been confirmed that curdlan was exclusively composed of β (1 → 3)-D-glucan residues.read more
Citations
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References
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Optimal pH control of batch processes for production of curdlan by Agrobacterium species
TL;DR: By applying the optimal pH profile in the batch process, the authors obtained significant improvement in curdlan production compared to that of constant pH operation, and provided the strategy to shift the culture pH from the optimal growth condition to the optimal production one at the time of ammonium exhaustion.
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1,3-beta-glucan quantification by a fluorescence microassay and analysis of its distribution in foods.
Yuan-Tih Ko,Yu-Ling Lin +1 more
TL;DR: Analysis of the four food fractions showed that besides the well-known lentinan-containing shiitake, popular foods such as celery, chin-chian leaves, carrot, and radish contained nearly 20% 1,3-beta-G in their total sugar.
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Complex formation of gel-forming bacterial (1→3)-β-D-glucans (curdlan-type polysaccharides) with dyes in aqueous solution
TL;DR: In this article, the gel-forming ability of curdlan-type polysaccharides with dyes in aqueous solution was investigated and the (1→3)-β-D -glucans reacted specifically with Aniline Blue (water soluble) (3) to form stable color complexes.
Journal ArticleDOI
Higher intracellular levels of uridinemonophosphate under nitrogen‐limited conditions enhance metabolic flux of curdlan synthesis in Agrobacterium Species
TL;DR: It is concluded that only the higher intracellular UMP levels caused by nitrogen limitation in the medium enhance the metabolic flux of curdlan synthesis by promoting cellular UDP-glucose synthesis.
Journal ArticleDOI
13C-nmr spectroscopic investigation of two yeast cell wall β-D-glucans
TL;DR: In this article, the chemical structure of the β(1 → 3) glycosidically linked D-glucopyranosyl units of the yeast Saccharomyces cerevisiae and Canadida albicans was investigated in dilute alkaline solutions and at neutral pH.
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