Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Ahmet Şükrü DEMİRCİ,İbrahim PALABIYIK,Demet APAYDIN,Tuncay GÜMÜŞ,Mustafa MİRİK,Muhammet ARICI
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.
Xanthan gum, X. hortorum pv. pelargonii, X. axonopodis pv. begonia, Rheological behavior, Gum yield
Antunes, A.E.C., Moreıra, A.S., Vendruscolo, J.L., Vendruscolo, C.T. (2003). Screening of Xanthomonas campestris pv pruni strains according to their production of xanthan and its viscosity and chemical composition. Brazilian Journal Of Food Technology, 6, 17-322.