Lanvers, Pia; Broeker, Jannis; Peché, Severin; Broeker, Claudia; Ernst, Luise; Wefers, Daniel; Schmid, Jochen Heterologous production of structurally distinct levans in an optimized Paenibacillus polymyxa chassis Artikel In: Carbohydrate Polymers, Bd. 393, S. 125921, 2026, ISSN: 0144-8617. @article{LANVERS2026125921,
title = {Heterologous production of structurally distinct levans in an optimized Paenibacillus polymyxa chassis},
author = {Pia Lanvers and Jannis Broeker and Severin Pech\'{e} and Claudia Broeker and Luise Ernst and Daniel Wefers and Jochen Schmid},
url = {https://www.sciencedirect.com/science/article/pii/S0144861726010386},
doi = {https://doi.org/10.1016/j.carbpol.2026.125921},
issn = {0144-8617},
year = {2026},
date = {2026-12-01},
urldate = {2026-12-01},
journal = {Carbohydrate Polymers},
volume = {393},
pages = {125921},
abstract = {Levan is a bacterial β-fructan exopolysaccharide that is highly valued for its applications as a prebiotic, natural sweetener, and adhesive. Levan is synthesized by levansucrases (EC 2.4.1.10), which utilize the energy from sucrose hydrolysis to polymerize fructose. To establish an efficient microbial platform for levan production, we employed the non-pathogenic soil bacterium, Paenibacillus polymyxa, a natural producer of the exopolysaccharides paenan and levan. By sequential deletion of genes involved in paenan biosynthesis, extracellular proteolysis, levan degradation, and foam formation, we created a chassis strain with enhanced levan production. In batch fermentation, the optimized strain produced 30.2 g·L−1 of ultrapure levan (yield: 0.30 g·g−1), which was further increased by 82% using a fed-batch strategy. To expand the structural diversity of levans, levansucrases from various bacterial strains were integrated into the genome of P. polymyxa. Seven of the eight variants successfully produced high-purity levan at titers from 1.8 to 26.3 g·L−1. The obtained levans were structurally diverse, with molecular weights from 5.5 to 30.9 MDa and branching degrees of 9 to 16%. This engineered P. polymyxa chassis enables the production of structurally distinct levans under standardized conditions and provides a versatile platform for recombinant exopolysaccharide biosynthesis.},
keywords = {Chassis, DiP-LeFos, Exopolysaccharides, Fermentation, Levan},
pubstate = {published},
tppubtype = {article}
}
Levan is a bacterial β-fructan exopolysaccharide that is highly valued for its applications as a prebiotic, natural sweetener, and adhesive. Levan is synthesized by levansucrases (EC 2.4.1.10), which utilize the energy from sucrose hydrolysis to polymerize fructose. To establish an efficient microbial platform for levan production, we employed the non-pathogenic soil bacterium, Paenibacillus polymyxa, a natural producer of the exopolysaccharides paenan and levan. By sequential deletion of genes involved in paenan biosynthesis, extracellular proteolysis, levan degradation, and foam formation, we created a chassis strain with enhanced levan production. In batch fermentation, the optimized strain produced 30.2 g·L−1 of ultrapure levan (yield: 0.30 g·g−1), which was further increased by 82% using a fed-batch strategy. To expand the structural diversity of levans, levansucrases from various bacterial strains were integrated into the genome of P. polymyxa. Seven of the eight variants successfully produced high-purity levan at titers from 1.8 to 26.3 g·L−1. The obtained levans were structurally diverse, with molecular weights from 5.5 to 30.9 MDa and branching degrees of 9 to 16%. This engineered P. polymyxa chassis enables the production of structurally distinct levans under standardized conditions and provides a versatile platform for recombinant exopolysaccharide biosynthesis. |
MDR, Sachsen-Anhalt heute Nachhaltige Forschung: Wie man Zuckerrüben noch besser verwerten kann Sonstige 2025. @misc{Video002,
title = {Nachhaltige Forschung: Wie man Zuckerr\"{u}ben noch besser verwerten kann},
author = {MDR, Sachsen-Anhalt heute},
url = {https://www.mdr.de/video/mdr-videos/c/video-959386.html},
year = {2025},
date = {2025-01-01},
urldate = {2025-01-01},
abstract = {Nur 10 Prozent der R\"{u}be wird f\"{u}r die Zuckergewinnung verwendet, den Rest nutzen wir gar nicht zur Ern\"{a}hrung. Dabei k\"{o}nnten wir es. Sven Stephan hat es sich von einer Lebensmittelchemikerin der Uni Halle erkl\"{a}ren lassen.},
keywords = {DiP-LeFos, Presse},
pubstate = {published},
tppubtype = {misc}
}
Nur 10 Prozent der Rübe wird für die Zuckergewinnung verwendet, den Rest nutzen wir gar nicht zur Ernährung. Dabei könnten wir es. Sven Stephan hat es sich von einer Lebensmittelchemikerin der Uni Halle erklären lassen. |