Co-production of Fructooligosaccharides and Levan by Levansucrase from Bacillus subtilis natto with Potential Application in the Food Industry

Applied Biochemistry and Biotechnology

Volumn 184, Issue 3, 2018, Pages 838-851

  Bersaneti, Gabrielly Terassi ^a   Pan, Nicole Caldas ^a   Baldo, Cristiani ^a   Celligoi, Maria Antonia Pedrine Colabone ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Fructooligosaccharides; Levan; Levansucrase; Nystose; Prebiotic

Indexed keywords

BACTERIOLOGY; ENZYME ACTIVITY; SUGAR (SUCROSE);

FRUCTO-OLIGOSACCHARIDES; LEVAN; LEVANSUCRASE; NYSTOSE; PREBIOTICS;

SYNTHESIS (CHEMICAL);

FRUCTOSE OLIGOSACCHARIDE; LEVAN; LEVANSUCRASE; BACTERIAL PROTEIN; FRUCTAN; GLYCOSYLTRANSFERASE; OLIGOSACCHARIDE;

ARTICLE; BACILLUS SUBTILIS; BACTERIUM CULTURE; COMPARATIVE STUDY; ENZYME ACTIVITY; ENZYME SYNTHESIS; FERMENTED SOYBEAN; FOOD INDUSTRY; HEAT TOLERANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; INCUBATION TIME; KLUYVEROMYCES MARXIANUS; MOLECULAR WEIGHT; NONHUMAN; PH; SYNTHESIS; THERMOGRAVIMETRY; THERMOSTABILITY; ZYMOMONAS MOBILIS; CHEMISTRY; ENZYMOLOGY;

BACILLUS SUBTILIS; BACTERIAL PROTEINS; FOOD INDUSTRY; FRUCTANS; HEXOSYLTRANSFERASES; OLIGOSACCHARIDES;

EID: 85028840711     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-017-2587-0     Document Type: Article

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