Influence of nutritional factors on xanthan production by Xanthomonas malvacearum 

By T. Selva Mohan, R.Babitha 

ABSTRACT

Xanthan gum is an extra cellular microbial hetero polysaccharide of great commercial importance, secreted by the yellow pigmented bacterium Xanthomonas malvacearum.  Polysaccharides are macromolecules with diverse applications in the food, chemical, energy production and pharmaceutical Industries. The nutrient factors influencing the production of Xanthan polymer by Xanthomonas malvacearum isolated from infected cotton leaves were investigated.   Xanthomonas malvacearum showed the highest yield of polymer 0.621 kg of sucrose at 48 hours.  Xanthan production and biomass with varying carbon source, nitrogen source, different pH and different temperature were investigated. Physical characterization of Xanthan is solubility. Chemical characterization of Xanthan is Osazone test were investigated crystal shaped structure are viewed on viewing under microscope .To degrading the Xanthan gum using bacterial strains.  

Keywords: Xanthan, Polysaccharide, Exopolysaccharide. 

 

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