Production of xanthan gum by Xanthomonas species using starch as carbon source (original) (raw)
Related papers
Xanthomonas campestris produce the xanthan gum which is the polysaccharide of this bacteria. This xanthan gum has various mainly in bakery products, beverages, dairy, dressings, syrup, topping, sauces, polishes, pigments, textile and pet food etc. Black rot of cruciferous vegetables is caused by plant pathogen called Xanthomonas campestris. In the present study Xanthomonas campestris was isolated from cruciferous vegetables including cabbages, cauliflower, turnip and mustard. Different cultural, morphological and biochemical characteristics were performed that shows that the bacteria isXanthomonas campestris. This isolated bacteria was then used for xanthan production by using production media. Viscosity was also measured. Out of 30 different samples 8 samples showed all colonies of yellow color, circular, entire margin and mucoid colony. These 8 isolates were named as x1, x2, x3, x4, x5, x6, x7, and x8.The Xanthan gum production was achieved ranging from 0.074-0.570 g/100ml .Viscosity of the Xanthan gum produced by 8 isolates was ranging from1.250cP 4.270cp. X4 isolate indicated maximum xanthan gum production of 0.570g/100ml and x8 gave less production of xanthan gum of 0.074 g/100ml. Isolate X4 produced xanthan gum with high viscosity of 4.270cP while x1showed viscosity of 1.250cP. Our study conclude that Xanthomonas campestris can be isolated from the cruciferous vegetables in Pakistan. Our study also conclude that xanthan gum can be prepared from the isolated species of Xanthomonas campestris isolated from cruciferous vegetables. Preparation of Xanthan gum was done and method was adjusted to balance for the industrial use. Various studies clarified the different factors such as method of recovery, specified microbes and raw material budget involved in the xanthangum production and principal investment. But still there are many problems that needs to be defined for biological production of xanthan gum in targeted budget like to develop microbes with high xanthan gum producing capacity, to lower the expenses of raw material and other production methods. Improvement of the xanthan gum production from inexpensive raw materials need to be studied to make it cost effective.
Xanthan gum production of Xanthomonas spp. Isolated from different plants
Food Science and Biotechnology, 2010
Xanthan gum were produced from the following Xanthomonas strains; standard strain Xanthomonas campestris NRRL B-1459 and isolated strains Xanthomonas arbicola pv. juglandis, Xanthomonas axonopodis pv. vesicatoria, Xanthomonas axonopodis pv. begonia, Xanthomonas axonopodis pv. dieffenbachia. The viscosity features of the xanthan gums obtained were determined at 25–80°C with different pH values and were compared to commercial xanthan gum. Our results indicate that X. arbicola pv. juglandis showed the highest productivity (8.22±1.52 g/L gum). This was followed by X. axonopodis pv. begonia (7.74±1.30 g/L gum), and the control bacterial strain X. campestris NRRL B-1459 (7.46±0.28 g/L gum). X. axonopodis pv. vesicatoria showed the lowest productivity (6.40±0.55 g/L gum). No xanthan gum could be obtained from X. axonopodis pv. dieffenbachia. Xanthan gum produced by X. axonopodis pv. vesicatoria showed the highest viscosity value (428 mPa·sec at 1% solution) in all Xanthomonas strains isolated from plants.
2016
Xanthan gum is a commercially important microbial exopolysaccharide (EPS) produced by Xanthomonas campestris. X. campestris is a plant pathogen causing various plant diseases such as black rot of crucifers, bacterial leaf blight and citrus canker disease resulting in crop damage. In this study, we isolated efficient local bacterial isolates which are capable to produce xanthan gum utilizing different sources of carbon (maltose, sucrose and glucose). Bacterial isolates from different plant leaves and fruits were identified as Xanthomonas campestris based on their morphological and biochemical characteristics. Among the 23 isolates, 70% were capable of producing gum. Taro plant, considered as new bacterial host, also have the capability to produce xanthan gum. Production conditions of xanthan gum and their relative viscosity by these bacterial isolates were optimized using basal medium containing commercial carbon and nitrogen sources and various temperature and rotation. Highest leve...
Corncob as Carbon Source in the Production of Xanthan Gum in Different Strains Xanthomonas sp
Sustainability
Xanthan gum (XG) is a biopolymer obtained in fermentation and used as a rheology control agent in aqueous systems and in stabilizing emulsions and suspensions. XG, together with other polysaccharides, can form soft, cohesive composite gels. The carbon source in the fermentative process is responsible for one-third of the production costs, and the search for less expensive and sustainable alternatives is ongoing. The use of agricultural residues such as the corncob is highly suggestive due to their abundance. This study aims to evaluate the use of derived hemicellulose fractions from the alkaline extraction of corncob as a carbon source in the production of XG in trials using four strains of Xanthomonas sp. (629, 1078, 254, and S6). The results indicate that strain 629 provides the higher yield (8.37 ± 5.75 g L−1) while using a fermentation medium containing a carbon source of saccharose (1.25%), hemicellulose fractions (3.75%), and salts. In this same medium, the strain 629 produces...
Biosynthesis of Xanthan Gum by Xanthomonas campestris Using Cane Molasses as a Carbon Source
Nature Environment and Pollution Technology
The objective of the present study was to study the optimization conditions for the production of xanthan by Xanthomonas campestris from pre-treated sugarcane molasses. In the study, the optimization was carried out for different parameters including pH, temperature, and incubation time for the pre-treated sugarcane molasses. The age of inoculums and time of culture growth (6, 12, 18 and 24 hrs), size of inoculums (2%, 5%, 7.5% and 10%), pH (6.6, 6.8, 7.0 and 7.2) and temperature (25°C, 28°C, 30°C, 32°C and 37°C) were studied. It was observed that the xanthan production was maximal with 7.5% (v/v) inoculums, pH. 7 at 30°C for 48 hrs. The study suggested that cane molasses is an appropriate agro-industrial substrate for xanthan gum fermentations, and further scale-up study is needed for gum production in the stirred fermenter.
Production of Polysaccharides (Xanthan gum) by Xanthomonas campestris pv. Sesame
2018
Many microorganisms and plants were found produce polysaccharides which are widely varying in their composition and structure. The extracellular polysaccharide produced by Xanthomonas campestris pv. campestris, is chemically analyzed and used industrially. However, only the xanthan gum which was ranking as the best among the ten polysaccharides was used commercially in large amounts. The xanthan gum has numerous applications in food and other industries. The present study was aiming to investigate the capacity of X; campestris pv. sesami for the production of xanthan gum, using culture media containing different carbon sources. The properties of the produced material were investigated (pH, viscosity, and chromatographic analysis using thin layer chromatography). The results showed that the weight of the product was increasing with time reaching about 9.8g at the tenth day compared to only 2.1g on the second day. The results of the effect of different carbon sources indicated that...