SciELO - Scientific Electronic Library Online

 
vol.37 issue3Hyphomycetes from soil of an area affected by copper mining activities in the State of Bahia, BrazilProduction and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Brazilian Journal of Microbiology

Print version ISSN 1517-8382On-line version ISSN 1678-4405

Abstract

BUENO, Silvia Messias  and  GARCIA-CRUZ, Crispin Humberto. Optimization of polysaccharides production by bacteria isolated from soil. Braz. J. Microbiol. [online]. 2006, vol.37, n.3, pp.296-301. ISSN 1517-8382.  http://dx.doi.org/10.1590/S1517-83822006000300018.

Six polysaccharide-producing bacteria, isolated from soil samples and identified as Pseudomonas and Arthrobacter (Strains 3B, 4B, 7B, 21B, 18E and 21D), were tested for the yield of polysaccharides produced during growth in two culture media: one containing glucose and the other sucrose (1, 2, 3, 4 and 5%). The yield was quantified measuring the viscosity of the broth, using the Poiscuille equation. The effect of temperature and pH of the culture media was investigated. The largest polysaccharide yield was obtained when the concentration of the carbon source was lower than 2%. Glucose and sucrose stimulated the polysaccharide production in a similar way. When the initial pH of the fermentation broth was increased from 5.0 up to 7.0, there was an increase in polysaccharide production. However, higher values (pH=8.0) caused a decrease in polysaccharide production. With regard to temperature, 30ºC was shown to be optimum, since higher or lower temperatures had a negative effect on saccharide production.

Keywords : bacteria; soil; polysaccharide production; viscosity.

        · abstract in Portuguese     · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License