Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria

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dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-9119-5979
dc.authorid0000-0001-8850-1819
dc.authorscopusid23979419500
dc.authorscopusid54411196400
dc.authorscopusid57204819940
dc.authorscopusid57192067397
dc.authorscopusid6602223026
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidKAMER, Deniz Damla ALTAN/ABA-7160-2020
dc.authorwosidAltan Kamer, Deniz Damla/ABB-3276-2021
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorAltan, Deniz Damla
dc.contributor.authorApaydın, Demet
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:44:56Z
dc.date.available2022-05-11T14:44:56Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractBackground: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to the standard strain, Xanthomonas campestris DSM 19000 (NRRL B-1459). The influence of operational conditions (agitation rate and inoculum volume) on gum production and rheological properties of gums from the Xanthomonas strains were investigated. Results: The isolated strain of Xanthomonas showed similar xanthan yield compared to the standard strain. Furthermore, this study clearly confirmed that gum yield depended on bacterial strain, agitation rate, and inoculum size. The most suitable conditions for the gum production in an orbital shaker in terms of agitation rate and inoculum size were 180 rpm and 5%, respectively, resulting in an average production of 10.96 and 11.19 g/L for X. axonopodis pv. vesicatoria and X. campestris DSM 19000, respectively. Regarding the rheological properties, Ostwald-de-Waele and power law models were used to describe flow and oscillatory behavior of the gum solutions, respectively. Consistency of the novel gum solution remarkably was much higher than the commercial xanthan gum solution. Flow and oscillatory behavior and their temperature ramps showed that weak gel-like structure could be obtained with less gum concentrations when the novel gum was used. Conclusion: Therefore, yield and technological properties of the aqueous solutions of the exopolysaccharide synthesized by X. axonopodis pv. vesicatoria were observed to be more suitable for industrial production. (C) 2017 Pontificia Universidad Catolica de Valparaiso. Production and hosting by Elsevier B.V. All rights reserved.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-114O429]
dc.description.sponsorshipWe thank The Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project Number TOVAG-114O429)
dc.identifier.doi10.1016/j.ejbt.2017.08.004
dc.identifier.endpage23
dc.identifier.issn0717-3458
dc.identifier.scopus2-s2.0-85034033102
dc.identifier.scopusqualityQ2
dc.identifier.startpage18
dc.identifier.urihttps://doi.org/10.1016/j.ejbt.2017.08.004
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9843
dc.identifier.volume30
dc.identifier.wosWOS:000416721500005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorAltan, Deniz Damla
dc.institutionauthorApaydın, Demet
dc.institutionauthorGümüş, Tuncay
dc.language.isoen
dc.publisherUniv Catolica De Valparaiso
dc.relation.ispartofElectronic Journal of Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAgitation rate
dc.subjectBiodegradation
dc.subjectFlow behavior
dc.subjectGum productivity
dc.subjectGum solutions
dc.subjectInoculum volume
dc.subjectNatural polymers
dc.subjectOscillation test
dc.subjectPepper plant
dc.subjectXanthan yield
dc.subjectXanthomonas campestris
dc.subjectXanthan Gum Production
dc.subjectResponse-Surface Methodology
dc.subjectOperational Conditions
dc.subjectCheese Whey
dc.subjectCampestris
dc.subjectOptimization
dc.subjectStrains
dc.subjectMixtures
dc.subjectMolasses
dc.subjectBehavior
dc.titleYield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria
dc.typeArticle

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