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Mixed culture fermentation for the production of clinical quality dextran with starch and sucrose

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Summary

Mixed culture fermentations containing a dextranase-producing yeast, Lipomyces starkeyi, and a dextransucrase-producing bacterium, Leuconostoc mesenteroides, produced dextrans of selected size using sucrose and starch. Dextran and starch hydrolyzates, produced by a Lipomyces starkeyi dextranase and amylase, were incorporated into the dextran and formed small size dextran (Mr = 40kDa). The yields of total and clinical dextran in mixed culture fermentation using 12% sucrose and 3% starch were higher, 84 and 79% of theoretical yield, than those using 15% sucrose only, 73 and 69% of theoretical yield, respectively.

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Authors and Affiliations

  1. Laboratory of Carbohydrate Enzyme and Microbial Engineering, Department of Biochemical Engineering, Chonnam National University, Kwangju, Korea

    Doman Kim

  2. Department of Food and Nutrition, Chonnam National University, Kwangju, Korea

    Deok-Young Jhon

  3. Department of Food Science and Technology and Research Center for New Biomaterials in Agriculture, Seoul National University, Suwon, Korea

    Kwan-Hwa Park

  4. Audubon Sugar Institute, Louisiana State University, 70803, Baton Rouge, LA, USA

    Donal F. Day

Authors
  1. Doman Kim
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  2. Deok-Young Jhon
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  3. Kwan-Hwa Park
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  4. Donal F. Day
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Kim, D., Jhon, DY., Park, KH. et al. Mixed culture fermentation for the production of clinical quality dextran with starch and sucrose. Biotechnol Lett 18, 1031–1034 (1996). https://doi.org/10.1007/BF00129726

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  • DOI: https://doi.org/10.1007/BF00129726

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