OPTIMIZATION OF LEVAN PRODUCTION BY FERMENTATION OF BACTERIA BACILLUS SUBTILIS (NATTO)

Microbial levans are produced from a sucrose-based substrate by a various microorganisms including Bacillus subtilis natto. Levan is a non-toxic, non-mutagenic, biodegradable polysaccharide with antioxidant, anti-cancer and anti-inflammatory properties, which is why optimization of its production could be valuable. In this study influence of temperature, aeration and sucrose concentration on levan production was investigated using B. subtilis natto. Results showed that optimal temperature for fermentation was 28 0C, while aeration effect is only slightly better. Maximal yield of levan (288.15 g/L) was obtained using high concentration of sucrose (500 g/L).