Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant

Mirik M., Demirci A. S., Gumus T., Arici M.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.20, sa.5, ss.1243-1247, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 5
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1007/s10068-011-0171-x
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1243-1247
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

The influence of operational conditions (pH, stirrer speed, and temperature) used in the process of xanthan production by Xanthomonas axonopodis pv vesicatoria (XCVA3-1) isolated from pepper plant were evaluated through yield of xanthan and compared with control strain Xanthomonas campestris NRRL-B 1459. Different conditions used during the fermentation affected the xanthan production. In this study the best combination of yield was obtained, reaching 1.325 g/100 mL with the use of pH 7.0, 30 degrees C, and 250 rpm during fermentation. Increased yield of xanthan production can be obtained at high agitation values, with the maximum at 400 rpm. Higher yields of gum production can be obtained at 30 degrees C and the optimum pH was found 7.0. This results were similar for the X. campestris NRRL-B 1459.