Structural elucidation and interfacial properties of a levan isolated from Bacillus mojavensis

[Display omitted] •A Bacillus mojavensis strain producing exopolysaccharides was isolated from soil samples.•A high molecular weight levan was the main polysaccharide present.•Levan was structurally analyzed by NMR, SEM and methylation analyses.•Levan possessed interesting interfacial properties.•Levan could be a promising emulsifying agent to food industries. A strain with high exopolysaccharide (EPS) production was isolated from soil and identified as Bacillus mojavensis based on the 16S rRNA gene sequencing and biochemical properties. The EPS produced simultaneously with the growth phase reached a maximum of 22 g/L after attaining a stationary phase with sucrose used as sole carbon source. B. mojavensis EPS (BM-EPS) was recovered, fractionated by ethanol precipitation and analysed by NMR and methylation analyses. The BM-EPS was found to be composed of (β2 → 6)-Fruf residues, characteristic of a levan, with an average molecular weight of 2.3 MDa. A homogeneous micro-porous and rough structure matrix was observed by SEM of the freeze-dried powdered sample. A concentration-dependent water-soluble nature was observed, with good water (5.3 g/g) and oil (36 g/g) holding capacities. The levan displayed good emulsification activity with excellent stability against food grade oil, thus favoring it as a promising emulsifying agent to food industries.