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

Basit Öğe Kaydı
dc.authorid0000-0002-5651-6597
dc.authorscopusid55948751100
dc.authorscopusid23979419500
dc.authorscopusid6602223026
dc.authorscopusid7004571996
dc.authorwosidMIRIK, Mustafa/ABA-6320-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorMırık, Mustafa
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2022-05-11T14:14:11Z
dc.date.available2022-05-11T14:14:11Z
dc.date.issued2011
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Bitki Koruma Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.1007/s10068-011-0171-x
dc.identifier.endpage1247
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84857607831
dc.identifier.scopusqualityQ2
dc.identifier.startpage1243
dc.identifier.urihttps://doi.org/10.1007/s10068-011-0171-x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5816
dc.identifier.volume20
dc.identifier.wosWOS:000296608300009
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorMırık, Mustafa
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorGümüş, Tuncay
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.subjectxanthan gum
dc.subjectXanthomonas axonopodis pv vesicatoria
dc.subjectoptimization
dc.subjectXanthomonas campestris NRRL-B 1459
dc.subjectyield
dc.subjectMass-Transfer
dc.subjectCell-Growth
dc.subjectCampestris
dc.subjectPolysaccharide
dc.subjectFermentation
dc.subjectTemperature
dc.subjectStrains
dc.subjectKinetics
dc.subjectWhey
dc.titleXanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
5816.pdf
Boyut:
181.6 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu