Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia

Yıl 2019, Cilt: 3 Sayı: 4, 226 - 232, 24.12.2019

Ahmet Şükrü Demirci İbrahim Palabıyık Demet Apaydın Tuncay Gümüş Mustafa Mirik Muhammet Arıcı

https://doi.org/10.31015/jaefs.2019.4.5

Cited By: 1

Öz

Xanthan production
capacity of local isolates X. hortorum
pv. pelargonii and X. axonopodis pv. begonia were
investigated by systematically changing fermentation conditions. Optimum yields
were found as 11.19 g/L, 9.72 g/L and 9.65 g/L and for standard isolate X. campestris DSM 19000, X.
hortorum pv. pelargonii and X. axonopodis pv. begonia,
respectively. Optimum agitation rate and inoculum volume were found as 180 rpm
and 5%. Moreover, better gel forming and thickening properties were obtained
for xanthan gum from local isolates. Higher K value was observed for gum
solutions of the local isolates at all concentration when Ostwald de Waele
model was used. Activation energies changed between 4.85 and 25.43 kJ/mol and
it is the highest for gum from standard isolate. Moreover, K’ and K” values obtained from dynamic
rheological analysis were higher for the local isolates than that of standard isolate.
The results confirmed that the local isolates appeared to be suitable
microorganisms for xanthan gum production. 

Anahtar Kelimeler

Xanthan gum, X. hortorum pv. pelargonii, X. axonopodis pv. begonia, Rheological behavior, Gum yield

Destekleyen Kurum

The Scientific and Technological Research Council of Turkey (TUBITAK)

Proje Numarası

TOVAG-114O429

Teşekkür

We thank The Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project Number TOVAG-114O429)

Kaynakça

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