Levan production by Bacillus subtilis DSM 347 strain

• Autorzy: Szwengiel A. , Czarnecka M. , Roszyk H. , Czarnecki Z.
• Języki publikacji: EN

Abstrakty

EN

The tested strain of Bacillus subtilis DSM 347 was employed in investigations determining the impact of temperature and saccharose concentrations on the in vivo yield of levan synthesis. The best results were obtained in the treatment at 15% saccharose supplementation at 37°C. The obtained levan was subjected to acid and enzymatic hydrolysis and the composition of hydrolysates was examined using the spectrophotometric and densitometric methods on TLC plates.

Słowa kluczowe

EN

temperature; levan synthesis; levan production; saccharose concentration; non-digestible food fibre; Bacillus subtilis

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-12.html

Twórcy

autor

Szwengiel A.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Czarnecka M.

autor

Roszyk H.

autor

Czarnecki Z.

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