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July 18, 2026Scientific ReportsOpen Access

Process optimization and characterization of levan from Sporosarcina globispora MTCC 4776

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Authors

SNShah NishaSBS. BalajiNKN. Kannan

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Overview

Randomized trial explores levan production using Sporosarcina globispora, highlighting significant optimization factors.

Key Points

  • This research aims to optimize and characterize levan production from Sporosarcina globispora MTCC 4776.
  • Utilized submerged fermentation for levan production.
  • Assessed eight independent variables through Plackett–Burman design across twelve experimental runs.
  • Optimized significant factors using Central Composite Design.
  • Achieved a maximum levan production of 1.41 g/L, a 6.2-fold increase from unoptimized conditions.
  • Identified sucrose, tryptone, and agitation speed as significant optimization factors.
  • Characterized levan structure, confirming a β-(2 → 6)-linked fructofuranosyl chain with excellent thermal stability.

Cite This Study

Nisha et al. (2026) studied this question.

synapsesocial.com/papers/6a5b191118557b26c203aa64https://doi.org/10.1038/s41598-026-62960-y
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