%0 Journal Article
	%A Marzieh Moosavi-Nasab and  Behnaz Layegh  and  Ladan Aminlari and  Mohammad B. Hashemi
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 44, 2010
	%T Microbial Production of Levan using Date Syrup and Investigation of Its Properties
	%U https://publications.waset.org/pdf/2614
	%V 44
	%X Levan, an exopolysaccharide, was produced by
Microbacterium laevaniformans and its yield was characterized as a
function of concentrations of date syrup, sucrose and the fermentation
time. The optimum condition for levan production from sucrose was
at concentration of 20% sucrose for 48 h and for date syrup was 25%
for 48 h. The results show that an increase in fermentation time
caused a decrease in the levan production at all concentrations of date
syrup tested. Under these conditions after 48 h in sucrose medium,
levan production reached 48.9 g/L and for date syrup reached 10.48
g/L . The effect of pH on the yield of the purified levan was examined
and the optimum pH for levan production was determined to be 6.0.
Levan was composed mainly of fructose residues when analyzed by
TLC and FT-IR spectroscopy. Date syrup is a cheap substrate widely
available in Iran and has potential for levan production. The thermal
stability of levan was assessed by Thermo Gravimetric Analysis
(TGA) that revealed the onset of decomposition near to 49°C for the
levan produced from sucrose and 51°C for the levan from date syrup.
DSC results showed a single Tg at 98°C for levan produced from
sucrose and 206 °C for levan from date syrup.
	%P 603 - 609