Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Figure 3

(a) Sucrose-hydrolyzing activity analysis of the extracellular enzyme produced by the five bacterial strains. (b) The TLC chromatogram of analyzed standard solutions: glucose (G), fructose (F), and sucrose (S); stationary phase: silica gel G-60 plates (Merck); mobile phase: chloroform/acetic acid/water (6 : 7 : 1 by volume); detection reagent: sulfuric acid and ethanol (1 : 9 ()); volume of sample 10 μl; the RAF line belongs to sucrose, fructose, and glucose; 0, 6, 12, 24, and 48 line represents 0, 6, 12, 24, and 48 h; B-1, B-2, B-4, B-5, and B-6 are bacterial strains.

(a)

(b)