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In recent years, significant progress has been made in discovering and developing new bacterial polysaccharides that possess novel and highly functional properties (Baird et al 1983). Although their ubiquitous role in biological processes and their versatility as biocompatible, environmentally friendly materials are beyond doubt, polysaccharides are still considered to be the "sleeping giant" of biotechnology.

Honey contained a great variety of dominant spores and in consequence their dominant spores are expected to be new expolysaccarides sources which could be isolated. This expectation comes from the honey constituents which is mainly fructose (about 38.5%) and glucose (about 31.0%) (Crosby and Alfred 2004). Aerobic spore forming Bacillus were the most frequently encountered microbes on the external surface, crop and intestine of the honey bees and consequently honey (Root, 1993, Esawy et al., 2011).

Most of the researches in the honey field focused on its antimicrobial, antioxidant and anticancer activities, also the identification of the dormant endospore inside it (Sabate, et al., 2009). None till now paid attention to the enzymatic products of these dormant endospores (Esawy et al., 2011). Osmophilic microorganisms survive environmental extremes of desiccation, pressure and acidity, it is expected that their biopolymers will also have some unique properties to adapt to such extreme conditions. This investigation concerned the question of whether honey collect bacteria that are good producers of levansucrase and levan yield. Recently, screening of 16 bacterial honey isolates for levansucrase production showed that all the tested isolates were levansucrase producers despite variations in the degree of activity (data not published yet). Levansucrase, one of the fructosyltransferases or glycansucrases, is produced by various microorganisms

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(Iizuka et al.,1991; Hernandez, et al 1995; Kojima et al.,1993; Ben Ammar et al., 2002, Esawy et al., 2008). Bacterial levansucrases catalyze at least three different reactions: hydrolysis of sucrose, polymerization of fructose derived from sucrose and hydrolysis of levan. It is reported that levansucrase activity is involved in a variety of processes including survival of bacteria in soil (*B. subtilis*), phytopathogenesis (*Erwinia* and *Pseudomonas* species) and symbiosis (*Paenibacillus polymyxa*) of plant interactive bacteria (Hettwer et al.,1995). *Bacillus subtilis,* known as the hay bacillus or grass bacillus, is a Gram-positive, catalase positive bacterium commonly found in soil (Madigan & Martinko, 2005). Recently, Esawy et al 2011, Esawy a et al 2012 and Esawy b et al 2012 reported in novel *Bacillus subtilis* honey isolates as new sources of very important enzymes such as levansucrase, dextranase and.lipase.

Levan is one of two main types of fructans, which are natural homopolymers of fructose (Arvidson et al 2006). It is a naturally occurring polymer of β-D-fructofuranose with β (26) linkages between repeating five-member fructofuranosyl rings and branching at C-1 (Arvidson et al 2006, Barone and Medynets., 2007). Levans produced by different organisms differ in their molecular weight and degree of branching. Levans from plants generally have molecular weights about 2000 - 33.000Da (Rhee et al., 2002). The molecular weight of levan, and the fraction of residues incorporated in side chains, depends on both the source and the growth conditions, with plant levan and microbially-produced levan having very different characteristics (Arvidson et al 2006; Kasapis, and Morris 1994; Kasapis et al., 1994; Newbrun 1971; Stivala, and Bahary 1978; Huber et al., 1994). Recently it was reported in the *B. subtilis* NRC1aza levansucrase, the unique feature of this isolate its ability to produce two types of levan with different molecular weights (El Fattah et al, 2012). Bacterial levans are much larger than those produced by plants, with multiple branches and molecular weights (2-100 million Da) (Pontis and Del Campillo 1985 ; Keith et al., 1991). Levan is non-gelling, non-swelling in water, (Kasapis et al., 1994; Stivala, and Bahary 1978; Huber et al., 1994) and an unusual polysaccharide due to its relatively low intrinsic viscosity compared to other molecules of similarly high molecular weights. Levan can be used as food or a feed additive with prebiotic and hypocholesterolemic effects (Sanders, et al., 2003). Subsequently, there are a variety of potential industrial applications for levan such as a surfactant for household use due to its excellent surfaceactive properties, a glycol/levan aqueous two-phase system for the partitioning of proteins, etc. In addition, in vitro anti-tumor activity of levan produced from *Microbacterium laevaniformans, Rahnella aquatilis* and *Zymomonas mobilis*, has been shown against eight different tumor cell lines (Urdaci, et al 2004;Yoo,et al 2004; Yoon et al.,2004; Liu et al., 2012; El Fattah et al, 2012). Recently, Liu et al., (2012) and El Fattah et al, 2012 reported in the antioxidant activity of native levan and their derivatives. Dahech et al., (2011) reported that polysaccharide levan is efficient in inhibiting hyperglycemia and oxidative stress induced by diabetes and suggests that levan supplemented to diet may be helpful in preventing diabetic complications in adult rats. The market for levan will gradually increase in the various fields (Kang et al., 2009).
