4 The micro-aerophilic condition atmosphere was created by nitrogen purging and tightly packed the plated using parafilm and the plated were then incubated at 25☌ for 24hours. One hundred microliter from all the dilutions of sauerkraut from 10 -0 to 10 - 5 dilution was taken and spread plated on MRS agar plates with glucose as carbon source. Serial dilutions methods were made till the dilution factor 10 -5. India.įermented cabbage of 100gm sauerkraut was ground to paste and mixed in 10ml of saline (0.9% w/v) homogenously in test tubes. All other reagents and chemicals required for the maintenance and enzyme production and biochemical characterization were procured from Hi-Media India Pvt. The Chemicals and ingredients required for preparing MRS (DeMan, Rogosa and Sharpe) media are from Hi-Media Pvt. The culture (sample) was isolated from sauerkraut prepared by fermenting the fresh cabbage collected from local market of Guwahati, Assam, India. 3 In this study we unveiled the isolation of lactic acid bacteria from sauerkraut, making its pure culture and production and characterization of dextransucrase. 3Moreover, polyethylene glycol (PEG) is a non-ionic hydrophilic polymer which specifically encourages high sub-atomic weight or total type of protein purifcation. 2 In a study, it was revealed that among all the proclaimed purging techniques, fractionation by polyethylene glycol (PEG) was a powerful, quick and single step refinement strategy for dextransucrase from Leuconostoc mesenteroides. 1 The impact of sucrose, corn soak alcohol and phosphate on dextransucrase production was studied in Leuconostoc mesenteroides strain NRRL B-512. Earlier, dextransucrase protein production was evidenced the from Weissella sp. Dextran delivering lactic acid producing microscopic organisms have as of late dragged much attention because of enormous capability of production of dextransucrase. Dextransucrase (E.C.2.4.1.5) which is an extracellular compounds created by lactic acidic fermenting microscopic organisms of the genus Leuconostoc, Streptococcus and Lactobacillus. The extracellular and cell bound compounds introduce in the microorganisms to create a scope of exopolysaccharide which is assumed to be a noteworthy part in security maker of cells from ominous conditions, these exopolysaccharides fill in as trophic digestion systems of cells and aides in collaboration of cells with different life forms. Plantarum) helps in keeping up the surface of the cabbage by pulling back water and repressing endogenous pectolytic compounds which mollify cabbage followed by maturation. Pseudomonas, through the procedure of osmosis removes moisture lead to dampness and the destroy the cabbage from the frame the saline solution in which maturation of the organism happens whereas, LAB ( L. Presence of 2.2 to 2.8% (w/v) NaCl in sauerkraut preparation plays important role which does not allow the growth of initial spoilage by microorganisms. The carbohydrates present in cabbage are fermented by the mixed activity of (LAB) like Leuconostoc mesenteroides, Lactobacillus brevis and L. It is also one of the greatest prebiotic foods. Sauerkraut or sour cabbage is a fermented plant product of cabbage in the presence of 2 to 3 % (w/v) salt in which natural population of lactic acid bacteria (LAB) plays a major role. Keywords: sauerkraut, Lactobacillus, Tsuchiya medium, dextransucrease Introduction by inducing operon to higher dextran production can be used later as potent nutraceuticals. Better exploration strategy for higher dextransucrase activity from Lactobacillus sp. Partially purified enzyme exhibited V max=2.9☐.2µmole/min, K m=1.1☐.2mg/ml and K cat=2.75s -1 and the enzyme followed first order rate kinetics. Maximum protein production containing dextransucrase was achieved to be 400g/l which is significantly high in terms of concentration. The isolated bacterium was tested to be positive in the production of dextransucrase in Tsuchiya medium. Characteristically the isolates were catalase producing but oxidase negative significant to the Lactobacilli genera. Morphological, physiological and biochemical analysis deciphered the presence of acid producing bacteria belongs to the genera Lactobacilli. The fermentation process is continued by the mixed activity of lactic acid bacteria (LAB) present in the medium. has been isolated form Sauerkraut for the production of dextransucrase.
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