Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants

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dc.authorid0000-0002-5651-6597
dc.authorscopusid6602223026
dc.authorscopusid23979419500
dc.authorscopusid55948751100
dc.authorscopusid7004571996
dc.authorscopusid56429421300
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidAYSAN, YESIM/F-1962-2018
dc.authorwosidMIRIK, Mustafa/ABA-6320-2020
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorMırık, Mustafa
dc.contributor.authorArıcı, Muhammet
dc.contributor.authorAysan, Yeşim
dc.date.accessioned2022-05-11T14:14:11Z
dc.date.available2022-05-11T14:14:11Z
dc.date.issued2010
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Bitki Koruma Bölümü
dc.description.abstractXanthan 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 degrees 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. ayonopodis 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.
dc.identifier.doi10.1007/s10068-010-0027-9
dc.identifier.endpage206
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-79956215389
dc.identifier.scopusqualityQ2
dc.identifier.startpage201
dc.identifier.urihttps://doi.org/10.1007/s10068-010-0027-9
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5815
dc.identifier.volume19
dc.identifier.wosWOS:000275478300027
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorMırık, Mustafa
dc.institutionauthorArıcı, Muhammet
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectXanthomonas spp.
dc.subjectxanthan gum
dc.subjectViscosity feature
dc.subjectMediterranean Region
dc.subjectCell-Growth
dc.subjectCampestris
dc.subjectStrains
dc.subjectFermentation
dc.subjectTemperature
dc.titleXanthan Gum Production of Xanthomonas spp. Isolated from Different Plants
dc.typeArticle

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