Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization
نویسندگان
چکیده
منابع مشابه
Green Synthesis of Silver Nanoparticles Using Dextran from Weissella Confusa
Dextran a polymer of glucose is produced by different microorganisms like Leuconostoc mesenteroides, Lactobacillus sps, Streptococcus mutants, Weissella confusa etc. It has a wide range of applications in the food, pharmaceuticals and other industries. It also has significant role in green synthesis of silver nanoparticles. In the present study an efficient low molecular dextran produced by an ...
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We describe the first systemic infection by Weissella confusa in a mona monkey (Cercopithecus mona) on the basis of microbiologic, molecular genetic, and histologic data. The same strain of W. confusa, as determined by pulsed-field gel electrophoresis, was isolated in pure culture from the brain, liver, spleen, and intestine of this primate, illustrating the clinical importance of the isolations.
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The role of Vi-capsular polysaccharide (Vi-CPS) in human immunity against infection caused by Salmonella typhi is well known. The downstream process of purification generally causes depolymerization of Vi-CPS to a nonimmunogenic low molecular weight form. In the present study, a standard strain of Sal. typhi Ty6s was grown under submerge cultural conditions in a pilot-plant scale of 90 Liter fe...
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A dramatic increase in bacterial resistance towards currently available antibiotics has raised worldwide concerns for public health. Therefore, antimicrobial peptides (AMPs) have emerged as a promisingly new group of therapeutic agents for managing infectious diseases. The present investigation focusses on the isolation and purification of a novel bacteriocin from an indigenous sample of cow mi...
متن کاملCloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking
Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking withou...
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ژورنال
عنوان ژورنال: International Journal of Biological Macromolecules
سال: 2018
ISSN: 0141-8130
DOI: 10.1016/j.ijbiomac.2018.01.060