Levansucrase and Levan Formation in Pseudomonas syringae and Related Organisms
Abhishek Srivastava, Daria Zhurina and Matthias S. Ullrich
from: Bacterial Polysaccharides: Current Innovations and Future Trends (Edited by: Matthias Ullrich). Caister Academic Press, U.K. (2009)
Bacterial levan is formed wherever bacteria encounter moderate to high sucrose concentrations, i.e. in the plant environment, in the mammalian oral cavity, or during the fermentation of plant-borne substrates, i.e. for bio-ethanol production. Consequently, the transcriptional and translational regulation, synthesis, secretion, and enzymatic properties of levan-forming enzymes such as levansucrase (Lsc) from various bacterial species have raised substantial interest among researchers in plant pathology, dental medicine, food manufacturing, and renewable energy technologies. Experimental work with Lsc was accelerated by three major features, i.e. its intrinsically high protein stability as an extra-cellular enzyme, no need for reaction-catalyzing co-factors, and an enormous ease of enzymatic detection due to its glucose releasing activity. Aside of many possible applied aspects, Lsc enzymatic activity as well as its regulation and secretion are exciting biochemical and molecular model systems for the in-depth understanding of global carbon utilization, protein transport processes, and biofilm formation read more ...