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Xanthan production by some Xanthomonas isolates
Author(s) -
Torrestiana B.,
Fucikovsky L.,
Galindo E.
Publication year - 1990
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1990.tb00270.x
Subject(s) - xanthan gum , pyruvic acid , penicillin , food science , xanthomonas campestris , xanthomonas , bacteria , microbiology and biotechnology , organoleptic , biology , chemistry , antibiotics , biochemistry , rheology , materials science , genetics , composite material
Seven isolates of Xanthomonas strains collected from cauliflower, cabbage, carrots and walnuts were characterized in terms of morphology, antibiotic resistance, gum production, culture viscosity generation and pyruvic acid content in the polymers. Colony diameter did not correlate with the viscosifying capacity of the polymers, gum concentration or pyruvic acid in the final product. The data suggest that the sensitivity to penicillin G could be a good and practical criterium for the selection of high quality xanthan gum producers