Back to Search
Start Over
Investigation of cellular fatty acid composition of Xanthomonas spp. as chemical markers of productivity and quality of xanthan gum
- Source :
- Carbohydrate polymers. 192
- Publication Year :
- 2017
-
Abstract
- In this study, we investigated the cellular fatty acid profiles of different Xanthomonas pathovars producing xanthan gum and explored the fatty acid composition to identify chemical markers of xanthan gum productivity and quality. Three Xanthomonas pathovars were studied. The fermentation was conducted for 168 h. Samples from the fermented medium were collected for extraction, quantification, and characterization of xanthan. The unsaturated/saturated (U/S) fatty acid ratio in Xanthomonas cells during fermentation was correlated with production, viscosity, and molecular weight of the gum obtained at each 24 h. The Xanthomonas axonopodis pv manihotis 290 strain showed a higher U/S ratio for major cell fatty acids (C16:1ω7/C16:0) as compared with the other two strains; this high ratio was directly associated with xanthan production. No correlation was observed between cellular fatty acid composition and characteristics of xanthan synthesized. Thus, it was possible to determine a production chemical marker for xanthan gum in Xanthomonas strains.
- Subjects :
- 0301 basic medicine
chemistry.chemical_classification
Polymers and Plastics
biology
Strain (chemistry)
030106 microbiology
Organic Chemistry
Extraction (chemistry)
Fatty acid
biology.organism_classification
03 medical and health sciences
030104 developmental biology
Chemical marker
Xanthomonas
chemistry
Materials Chemistry
medicine
Fermentation
Food science
Unsaturated fatty acid
Xanthan gum
medicine.drug
Subjects
Details
- ISSN :
- 18791344
- Volume :
- 192
- Database :
- OpenAIRE
- Journal :
- Carbohydrate polymers
- Accession number :
- edsair.doi.dedup.....aa86db47b9a860c005f3b28453ede8dc