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

Table 2

The comparison of ¹³C chemical shift signals of levan produced by bacterial strain B-6 and by other bacteria reported elsewhere [34, 36, 41].

Carbon atom	The chemical shift (ppm) of the levans formed from
	B-6^a	B. megaterium GJT321 [36]	B. licheniformis BK AG21 [34]	B. methylotrophicus [41]
C-1	59.91	59.86	59.81	61.20
C-2	104.20	104.14	104.22	104.66
C-3	76.29	76.25	76.24	77.51
C-4	75.19	75.31	75.18	76.10
C-5	80.28	80.23	80.31	80.77
C-6	63.38	63.31	63.40	65.69

^aBacterial strain in this study.