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XANTHAN PRODUCTIONBY THE WILD TYPE BACTERIA Xanthomonas campestris AND STUDY OF PRODUCTION CONDITIONS | ||
| Mesopotamia Journal of Agriculture | ||
| Article 8, Volume 33, Issue 2, 2005, Pages 42-55 PDF (0 K) | ||
| DOI: 10.33899/magrj.2005.35951 | ||
| Author | ||
| A. O. Kocha | ||
| Abstract | ||
| The aim of this study was the isolation and identification of Xanthomonas campestris form the leaves, flowers, and roots of califlower, as well as from the soil grown in it. The effect of medium components as well as the effect of incubation temperature, pH, period of incubation and agitation velocity to determine the optimum conditions for xanthan production were studied. Four isolates among 20 showed ability of xanthan production in the range from 7 to 9.4 g xanthan / l of liquid Luria-bertani medium (LBG) medium containing 2.5% glucose, 0.5% yeast extract, with pH of 7.0 using shaker water bath at 200 rpm and incubation time of 78 hr at a temperature of 28 C. Xanthan produced contained 1.25 – 1.4 % pyruvate with high ability to form firm rubbery gel with locust bean gum. | ||
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