Utama Gemilang Lara, Dio Casey, Sulistiyo Joko, Yee Chye Fook, Lembong Elazmanawati, Cahyana Yana, Kumar Verma Deepak, Thakur Mamta, Patel Ami R, Singh Smita
Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia.
Center for Environment and Sustainability Science, UniversitasPadjadjaran, Bandung 40132, Indonesia.
Saudi J Biol Sci. 2021 Dec;28(12):6765-6773. doi: 10.1016/j.sjbs.2021.07.051. Epub 2021 Jul 24.
β-glucan is a natural polysaccharide derivative composed of a group of glucose monomers with β-glycoside bonds that can be synthesized intra- or extra-cellular by various microorganisms such as yeasts, bacteria, and moulds. The study aimed to discover the potential of various microorganisms such as and in producing β-glucan. The experimental method used and the data were analyzed descriptively. The four microorganisms above were cultured under a submerged state in Yeast glucose (YG) broth for 120 h at 30 °C with 200 rpm agitation. During the growth, several parameters were examined including total population by optical density, the pH, and glucose contents of growth media. β-glucan was extracted using acid-alkaline methods from the growth media then the weight was measured. The results showed that S. cerevisiae, A. oryzae X. campestris, and B. natto were prospective for β-glucans production in submerged fermentation up to 120 h. The highest β-glucans yield was shown by B. natto (20.38%) with the β-glucans mass of 1.345 ± 0.08 mg and globular diameter of 600 μm. The highest β-glucan mass was achieved by A. oryzae of 82.5 ± 0.03 mg with the total population in optical density of 0.1246, a final glucose level of 769 ppm, the pH of 6.67, and yield of 13.97% with a globular diameter of 1400 μm.
β-葡聚糖是一种天然多糖衍生物，由一组通过β-糖苷键连接的葡萄糖单体组成，可由酵母、细菌和霉菌等多种微生物在细胞内或细胞外合成。该研究旨在发现诸如[此处原文缺失具体微生物名称]等各种微生物在生产β-葡聚糖方面的潜力。所采用的实验方法及数据进行了描述性分析。上述四种微生物在酵母葡萄糖（YG）肉汤中于30℃、200 rpm搅拌条件下进行120小时的深层培养。在生长过程中，检测了几个参数，包括通过光密度测定的总菌数、生长培养基的pH值和葡萄糖含量。使用酸碱法从生长培养基中提取β-葡聚糖，然后测量其重量。结果表明，酿酒酵母、米曲霉、野油菜黄单胞菌和纳豆芽孢杆菌在长达120小时的深层发酵中具有生产β-葡聚糖的潜力。纳豆芽孢杆菌的β-葡聚糖产量最高（20.38%），β-葡聚糖质量为1.345±0.08毫克，球状直径为600微米。米曲霉的β-葡聚糖质量最高，达到82.5±0.03毫克，光密度下的总菌数为0.1246，最终葡萄糖水平为769 ppm，pH值为6.67，产量为13.97%，球状直径为1400微米。
