Production, purification and biochemical characterization of dextransucrase from Lactic acid bacteria isolated from sauerkraut

In this study Lactobacillus sp has been isolated form Sauerkraut for the production of dextransucrase The fermentation process is continued by the mixed activity of lactic acid bacteria LAB present in the medium Morphological physiological and biochemical analysis deciphered the presence of acid producing bacteria belongs to the genera Lactobacilli Characteristically the isolates were catalase producing but oxidase negative significant to the Lactobacilli genera The isolated bacterium was tested to be positive in the production of dextransucrase in Tsuchiya medium Maximum protein production containing dextransucrase was achieved to be g l which is significantly high in terms of concentration Partially purified enzyme exhibited Vmax plusmn mu mole min Km plusmn mg ml and Kcat s and the enzyme followed first order rate kinetics Better exploration strategy for higher dextransucrase activity from Lactobacillus sp by inducing operon to higher dextran production can be used later as potent nutraceuticals