Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant
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Dosyalar
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society Food Science & Technology-Kosfost
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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.
Açıklama
Anahtar Kelimeler
xanthan gum, Xanthomonas axonopodis pv vesicatoria, optimization, Xanthomonas campestris NRRL-B 1459, yield, Mass-Transfer, Cell-Growth, Campestris, Polysaccharide, Fermentation, Temperature, Strains, Kinetics, Whey
Kaynak
Food Science and Biotechnology
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
20
Sayı
5
