New bacterial strain boosts dextran production

Researchers at the Karachi Institute of Biotechnology & Genetic Engineering (KIBGE) in Pakistan have identified a lactic acid bacterial strain that produces higher yields of dextran (a food additive often used as a thickener or stabiliser) than other existing strains.

Currently, the bacterial strain L. mesenteroides B-512F is used for the production of dextran, as it is capable of producing water-soluble and insoluble dextran with diversified properties.

The research team, led by Shah Ali Ul Qader, identified a new bacterial strain, leuconostoc mesenteroides AA1, which was found to have a greater molecular weight and yield than current commercially available strains.

The dextran produced by leuconostoc mesenteroides AA1 was tasteless and water soluble.

In addition, the per cent conversion of sucrose to dextran by L. mesenteroides AA1 was found to be 48.9%, compared with strain L. mesenteroides B-512F which has 41% conversion, Foodnavigator.com reported.

Researchers noted that the key points for production of dextran in industry are its molecular weight and dextran yield and, keeping these points in view, L. mesenteroides AA1 is a potential candidate for dextran production on an industrial scale.