Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria
Abstract & Details
Research Area
Bio science
Keywords
Levan
coconut inflorescence sap
anti-oxidant
anti-inflammatory
polysaccharide
antimicrobial
Abstract
Levan is a biopolymer formed by β-(2,6) linkage having β-(1,2) linkages on its branch points and contains long chain of fructose units in its chemical structure . Levan is an extracellular polysaccharide composed predominantly of D-fructose residues joined by glycosidic bonds.The Thermal and functional properties of the levan produced by Bacillus subtilis from coconut inflorescence sap. Levan is thermally stable even at about 300C . Screening the levan production by using emulsifying, water and oil holding capacity, interestingly levan Exhibited anti-inflammatory, anti-oxidant activity . The potential of levan producing from sucrose-rich substrate sugarcane, molasses and pineapple extract where explored individual and in combination with coconut inflorescence sap.
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Author Information
| # | Name | Institute / Affiliation |
|---|---|---|
| 1 | Arunthathi M | Dr.N.G.P Arts and Science College, Coimbatore |
| 2 | Danya G | Dr.N.G.P Arts and Science College, Coimbatore |
| 3 | Sekar M | Dr.N.G.P Arts and Science College, Coimbatore |
| 4 | Yuvansasi V | Dr.N.G.P Arts and Science College, Coimbatore |
| 5 | Subaranjani S | Dr.N.G.P Arts and Science College, Coimbatore |
| 6 | Dr.R.Mahenthiran | Dr.N.G.P Arts and Science College, Coimbatore |
How to Cite
Use the following formats to cite this article in your research.
APA Style
M, Arunthathi, G, Danya, M, Sekar, V, Yuvansasi, S, Subaranjani, & Dr.R.Mahenthiran (2023). Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria. International Journal of Advance Research and Innovative Ideas In Education, 9(4), 3337-3342.
MLA Style
M, Arunthathi, et al. "Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria." International Journal of Advance Research and Innovative Ideas In Education, vol. 9, no. 4, 2023, pp. 3337-3342.
IEEE Style
Arunthathi M, Danya G, Sekar M, Yuvansasi V, Subaranjani S, and Dr.R.Mahenthiran, "Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria," International Journal of Advance Research and Innovative Ideas In Education, vol. 9, no. 4, pp. 3337-3342, 2023.
Vancouver Style
M Arunthathi, G Danya, M Sekar, V Yuvansasi, S Subaranjani, Dr.R.Mahenthiran. Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria. International Journal of Advance Research and Innovative Ideas In Education. 2023;9(4):3337-3342.
Harvard Style
M, Arunthathi, G, Danya, M, Sekar, V, Yuvansasi, S, Subaranjani, & Dr.R.Mahenthiran (2023) 'Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria', International Journal of Advance Research and Innovative Ideas In Education, 9(4), pp. 3337-3342.
Chicago Style
M, Arunthathi, et al. "Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria." International Journal of Advance Research and Innovative Ideas In Education 9, no. 4 (2023): 3337-3342.
Turabian Style
M, Arunthathi, et al. "Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and screening of Levan producing bacteria." International Journal of Advance Research and Innovative Ideas In Education 9, no. 4 (2023): 3337-3342.
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