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

Year 2019, Volume: 3 Issue: 4, 226 - 232, 24.12.2019
https://doi.org/10.31015/jaefs.2019.4.5

Abstract

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. 










Supporting Institution

The Scientific and Technological Research Council of Turkey (TUBITAK)

Project Number

TOVAG-114O429

Thanks

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

References

  • 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.
  • Aysan, Y., Sahin, F. (2003). First report of bacterial blight of anthurium caused by Xanthomonas axonopodis pv. dieffenbachiae in Turkey. Plant Pathology, 52, 783. https://doi.org/10.1111/j.1365-3059.2003.00892.x
  • Ben Salah, R., Chaari, K., Besbes, S., Blecker, C., Attia, H. (2011). Production of xanthan gum from Xanthomonas campestris NRRL B-1459 by fermentation of date juice palm by-products (Phoenix dactylifera L.). Journal of Food Process Engineering, 34, 457– 474. https://doi.org/10.1111/j.1745-4530.2009.00369.x
  • Borges, C.D., de Paula, R.C.M., Feitosa, J.P.A., Vendruscolo, C.T. (2009). The influence of thermal treatment and operational conditions on xanthan produced by X. arboricola pv pruni strain 106. Carbohydrate Polymers. 75, 262-268. https://doi.org/10.1016/j.carbpol.2008.07.013
  • Borges, C.D., Vendruscolo, C.T. (2007). Xanthan synthesized by strains of Xanthomonas campestris pv pruni: Production, viscosity and chemical composition. Bioscience Journal, 23, 67–73.
  • Casas, J.A., Santos, V.E., Garcia-Ochoa, F. (2000). Xanthan gum production under several operational conditions: molecular structure and rheological properties. Enzyme and Microbial Technology 26, 282–291 . https://doi.org/10.1016/S0141-0229(99)00160-X
  • Faria, S., Vieira, P.A., Resende, M.M., Ribeiro, E.J., & Cardoso, V.L. (2010). Application of a model using the phenomenological approach for prediction of growth and xanthan gum production with sugar cane broth in a batch process. LWT - Food Science and Technology,43, 498–506. https://doi.org/10.1016/j.lwt.2009.09.018
  • Fernandez-Silva, M., Fornari, R.C.G., Mazutti, M.A., De Olivera, D., Ferreira-Padhila, F., Jose Cichoski, A., et al. (2009). Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source. Journal of Food Engineering, 90, 119–123.
  • Garcia-Ochoa, F., Santos, V.E., Casas, J.A., Gomez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18, 549-579. https://doi.org/10.1016/S0734-9750(00)00050-1
  • Gilani, S.L., Najafpour, G.D., Heydarzadeh, H.D., Zare, H. (2011). Kinetic models for xanthan gum production using Xanthomonas campestris from molasses. Chemical Industry and Chemical Engineering Quarterly, 17, 179−187. http://dx.doi.org/10.2298/CICEQ101030002G
  • Gupte, M.D., Kamat, M.Y. (1997). Isolation of wild Xanthomonas strains from agricultural produce, their characterization and potencial related to polysaccharide production. Folia Microbiologica, 42, 621-628.
  • Hosseini-Parvar, S.H., Matia-Merino, L., Goh, K.K.T., Razavi, S.M.A., Mortazavi, S.A.(2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101, 236–243. https://doi.org/10.1016/j.jfoodeng.2010.06.025
  • Ki-Won, S., Yong-Seok, K., Gap-Shik, C. (2006). Rheology of concentrated xanthan gum solutions : steady shear flow behavior. Fibers and Polymers, 7, 129-138.
  • Kim, W.W. and Yoo, B. (2011). Rheological and thermal effects of galactomannan addition to acorn starch paste. LWT - Food Science and Technology, 44, 759–764. https://doi.org/10.1016/j.lwt.2010.11.009
  • Lee, Y., Chang, Y.H. (2015). Effects of galactomannan addition on rheological,pasting and physical properties of water chestnut starch. Journal of Texture Studies, 46, 58–66. https://doi.org/10.1111/jtxs.12113
  • Leela, J.K., Sharma, G. (2000). Studies on xanthan production from Xanthomonas compestris. Bioprocess Engineering, 23, 687–689.
  • Li, P., Li, T., Zeng, Y., Li, X., Jiang, X., Wang, Y., Xie, T., Zhang, Y. (2016). Biosynthesis of xanthan gum by Xanthomonas campestris LRELP-1 using kitchen waste as the sole substrate. Carbohydrate Polymers, 151, 684-691. http://dx.doi.org/10.1016/j.carbpol.2016.06.017
  • Liakopoulou-Kyriakides, M., Psomas, S.K., Kyrakidis, D.A. (1999). Xanthan gum production by Xanthomonas campestris w.t fermentation from chestnut extract. Applied Biochemistry and Biotechnology, 82, 175-183. http://dx.doi.org/10.1385/ABAB:82:3:175
  • Lopez, M.J., Vargas-Garcia, M.C., Suarez-Estrella, F., Moreno, J. (2004). Properties of xanthan obtained from agricultural wastes acid hydrolysates. Journal of Food Engineering, 63, 111-115. http://dx.doi.org/10.1016/S0260-8774(03)00289-9
  • Martinez-Padilla, L.P., Lopez-Araiza, F., & Tacente, A. (2004). Steady and oscillatory shear behavior of fluid gels formed by binary mixtures of xanthan and gellan. Food Hydrocolloid, 18(3), 471-481. http://dx.doi.org/10.1016/j.foodhyd.2003.07.002
  • Mesomo, M., Silva, M.F., Boni, G., Padilha, F.F., Mazutti, M.A., Mossi, A.J., Oliveira, D., Cansian, R.L., DiLuccio, M., Treichel, H. (2009). Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimization and rheological characterization. Journal of the Science of Food and Agriculture, 89, 2440–2445.
  • Mirik, M., Aysan, Y., Cinar, O. (2007). Copper-resistant strains of Xanthomonas axonopodis pv. vesicatoria (Doidge) Dye in the eastern Mediterranean region of Turkey. Journal of Plant Pathology, 89, 153-154.
  • Moreira, A.S., Vendruscolo, J.L.S., Gil-Tures, C., Vendruscolo, C.T. (2001). Screening among 18 novel strains of Xanthmonas campestris pv. pruni. Food Hydrocolloid, 15, 469-474.
  • Nitschke, M., Thomas, R. W.S.P. (1995). Xanthan gum production by wild-type isolates of Xanthomonas campestris. World Journal of Microbiology and Biotechnology, 11, 502-504. http://dx.doi.org/10.1007/BF00286361
  • Papagianni, M., Psomas, S.K., Batsilas, L., Paras, S.V., & Kyriakidis, D.A. (2001). Liakopoulou- Kyriakides M. Xanthan production by Xanthomonas campestris in batch cultures. Process Biochemistry, 37, 73–80.
  • Psomas, S. K., Liakopoulou-Kyriakides, M., Kyriakidis, D.A. (2007). Optimization study of xanthan gum production using response surface methodology. Biochemical Engineering Journal, 35, 273–280. http://dx.doi.org/10.1016/j.bej.2007.01.036
  • Rosalam, S., England, R. (2006). Review of xanthan gum production fromunmodified starches by Xanthomonas comprestris sp. Enzyme and Microbial Technology, 39, 197–207.
  • Sánchez. A., Ramírez, M.E., Torres, L.G., Galindo, E. (1997). Characterization of xanthans from selected Xanthomonas strains cultivated under constant dissolved oxygen. World Journal of Microbiology and Biotechnology, 4, 443-451.
  • Souza, A.S., Vendruscolo, C.T. (1999). Produção e caracterização dos biopolímeros sintetizados por Xanthomonas campestris pv pruni cepas 24 e 58. Ciência e Engenharia, 8, 115-123.
  • Torrestiana, B., Fucikovsky, L., Galindo, E. (1990). Xanthan production by some Xanthomonas isolates. Letters in Applied Microbiology, 10, 81-83.
  • Yoon, S. J., Lee, Y., Yoo, B. (2016). Rheological and pasting properties of naked barley flour as modified by guar, xanthan, and locust bean gums. Preventive Nutrition and Food Science, 21(4), 367-372.
Year 2019, Volume: 3 Issue: 4, 226 - 232, 24.12.2019
https://doi.org/10.31015/jaefs.2019.4.5

Abstract

Project Number

TOVAG-114O429

References

  • 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.
  • Aysan, Y., Sahin, F. (2003). First report of bacterial blight of anthurium caused by Xanthomonas axonopodis pv. dieffenbachiae in Turkey. Plant Pathology, 52, 783. https://doi.org/10.1111/j.1365-3059.2003.00892.x
  • Ben Salah, R., Chaari, K., Besbes, S., Blecker, C., Attia, H. (2011). Production of xanthan gum from Xanthomonas campestris NRRL B-1459 by fermentation of date juice palm by-products (Phoenix dactylifera L.). Journal of Food Process Engineering, 34, 457– 474. https://doi.org/10.1111/j.1745-4530.2009.00369.x
  • Borges, C.D., de Paula, R.C.M., Feitosa, J.P.A., Vendruscolo, C.T. (2009). The influence of thermal treatment and operational conditions on xanthan produced by X. arboricola pv pruni strain 106. Carbohydrate Polymers. 75, 262-268. https://doi.org/10.1016/j.carbpol.2008.07.013
  • Borges, C.D., Vendruscolo, C.T. (2007). Xanthan synthesized by strains of Xanthomonas campestris pv pruni: Production, viscosity and chemical composition. Bioscience Journal, 23, 67–73.
  • Casas, J.A., Santos, V.E., Garcia-Ochoa, F. (2000). Xanthan gum production under several operational conditions: molecular structure and rheological properties. Enzyme and Microbial Technology 26, 282–291 . https://doi.org/10.1016/S0141-0229(99)00160-X
  • Faria, S., Vieira, P.A., Resende, M.M., Ribeiro, E.J., & Cardoso, V.L. (2010). Application of a model using the phenomenological approach for prediction of growth and xanthan gum production with sugar cane broth in a batch process. LWT - Food Science and Technology,43, 498–506. https://doi.org/10.1016/j.lwt.2009.09.018
  • Fernandez-Silva, M., Fornari, R.C.G., Mazutti, M.A., De Olivera, D., Ferreira-Padhila, F., Jose Cichoski, A., et al. (2009). Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source. Journal of Food Engineering, 90, 119–123.
  • Garcia-Ochoa, F., Santos, V.E., Casas, J.A., Gomez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18, 549-579. https://doi.org/10.1016/S0734-9750(00)00050-1
  • Gilani, S.L., Najafpour, G.D., Heydarzadeh, H.D., Zare, H. (2011). Kinetic models for xanthan gum production using Xanthomonas campestris from molasses. Chemical Industry and Chemical Engineering Quarterly, 17, 179−187. http://dx.doi.org/10.2298/CICEQ101030002G
  • Gupte, M.D., Kamat, M.Y. (1997). Isolation of wild Xanthomonas strains from agricultural produce, their characterization and potencial related to polysaccharide production. Folia Microbiologica, 42, 621-628.
  • Hosseini-Parvar, S.H., Matia-Merino, L., Goh, K.K.T., Razavi, S.M.A., Mortazavi, S.A.(2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101, 236–243. https://doi.org/10.1016/j.jfoodeng.2010.06.025
  • Ki-Won, S., Yong-Seok, K., Gap-Shik, C. (2006). Rheology of concentrated xanthan gum solutions : steady shear flow behavior. Fibers and Polymers, 7, 129-138.
  • Kim, W.W. and Yoo, B. (2011). Rheological and thermal effects of galactomannan addition to acorn starch paste. LWT - Food Science and Technology, 44, 759–764. https://doi.org/10.1016/j.lwt.2010.11.009
  • Lee, Y., Chang, Y.H. (2015). Effects of galactomannan addition on rheological,pasting and physical properties of water chestnut starch. Journal of Texture Studies, 46, 58–66. https://doi.org/10.1111/jtxs.12113
  • Leela, J.K., Sharma, G. (2000). Studies on xanthan production from Xanthomonas compestris. Bioprocess Engineering, 23, 687–689.
  • Li, P., Li, T., Zeng, Y., Li, X., Jiang, X., Wang, Y., Xie, T., Zhang, Y. (2016). Biosynthesis of xanthan gum by Xanthomonas campestris LRELP-1 using kitchen waste as the sole substrate. Carbohydrate Polymers, 151, 684-691. http://dx.doi.org/10.1016/j.carbpol.2016.06.017
  • Liakopoulou-Kyriakides, M., Psomas, S.K., Kyrakidis, D.A. (1999). Xanthan gum production by Xanthomonas campestris w.t fermentation from chestnut extract. Applied Biochemistry and Biotechnology, 82, 175-183. http://dx.doi.org/10.1385/ABAB:82:3:175
  • Lopez, M.J., Vargas-Garcia, M.C., Suarez-Estrella, F., Moreno, J. (2004). Properties of xanthan obtained from agricultural wastes acid hydrolysates. Journal of Food Engineering, 63, 111-115. http://dx.doi.org/10.1016/S0260-8774(03)00289-9
  • Martinez-Padilla, L.P., Lopez-Araiza, F., & Tacente, A. (2004). Steady and oscillatory shear behavior of fluid gels formed by binary mixtures of xanthan and gellan. Food Hydrocolloid, 18(3), 471-481. http://dx.doi.org/10.1016/j.foodhyd.2003.07.002
  • Mesomo, M., Silva, M.F., Boni, G., Padilha, F.F., Mazutti, M.A., Mossi, A.J., Oliveira, D., Cansian, R.L., DiLuccio, M., Treichel, H. (2009). Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimization and rheological characterization. Journal of the Science of Food and Agriculture, 89, 2440–2445.
  • Mirik, M., Aysan, Y., Cinar, O. (2007). Copper-resistant strains of Xanthomonas axonopodis pv. vesicatoria (Doidge) Dye in the eastern Mediterranean region of Turkey. Journal of Plant Pathology, 89, 153-154.
  • Moreira, A.S., Vendruscolo, J.L.S., Gil-Tures, C., Vendruscolo, C.T. (2001). Screening among 18 novel strains of Xanthmonas campestris pv. pruni. Food Hydrocolloid, 15, 469-474.
  • Nitschke, M., Thomas, R. W.S.P. (1995). Xanthan gum production by wild-type isolates of Xanthomonas campestris. World Journal of Microbiology and Biotechnology, 11, 502-504. http://dx.doi.org/10.1007/BF00286361
  • Papagianni, M., Psomas, S.K., Batsilas, L., Paras, S.V., & Kyriakidis, D.A. (2001). Liakopoulou- Kyriakides M. Xanthan production by Xanthomonas campestris in batch cultures. Process Biochemistry, 37, 73–80.
  • Psomas, S. K., Liakopoulou-Kyriakides, M., Kyriakidis, D.A. (2007). Optimization study of xanthan gum production using response surface methodology. Biochemical Engineering Journal, 35, 273–280. http://dx.doi.org/10.1016/j.bej.2007.01.036
  • Rosalam, S., England, R. (2006). Review of xanthan gum production fromunmodified starches by Xanthomonas comprestris sp. Enzyme and Microbial Technology, 39, 197–207.
  • Sánchez. A., Ramírez, M.E., Torres, L.G., Galindo, E. (1997). Characterization of xanthans from selected Xanthomonas strains cultivated under constant dissolved oxygen. World Journal of Microbiology and Biotechnology, 4, 443-451.
  • Souza, A.S., Vendruscolo, C.T. (1999). Produção e caracterização dos biopolímeros sintetizados por Xanthomonas campestris pv pruni cepas 24 e 58. Ciência e Engenharia, 8, 115-123.
  • Torrestiana, B., Fucikovsky, L., Galindo, E. (1990). Xanthan production by some Xanthomonas isolates. Letters in Applied Microbiology, 10, 81-83.
  • Yoon, S. J., Lee, Y., Yoo, B. (2016). Rheological and pasting properties of naked barley flour as modified by guar, xanthan, and locust bean gums. Preventive Nutrition and Food Science, 21(4), 367-372.
There are 31 citations in total.

Details

Primary Language English
Subjects Food Engineering, Agricultural Engineering, Agricultural Engineering (Other), Agricultural, Veterinary and Food Sciences, Horticultural Production
Journal Section Research Articles
Authors

Ahmet Şükrü Demirci 0000-0001-5252-8307

İbrahim Palabıyık 0000-0001-8850-1819

Demet Apaydın 0000-0002-7769-849X

Tuncay Gümüş 0000-0001-7635-5519

Mustafa Mirik 0000-0002-5651-6597

Muhammet Arıcı 0000-0003-4126-200X

Project Number TOVAG-114O429
Publication Date December 24, 2019
Submission Date June 21, 2019
Acceptance Date November 26, 2019
Published in Issue Year 2019 Volume: 3 Issue: 4

Cite

APA Demirci, A. Ş., Palabıyık, İ., Apaydın, D., Gümüş, T., et al. (2019). Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia. International Journal of Agriculture Environment and Food Sciences, 3(4), 226-232. https://doi.org/10.31015/jaefs.2019.4.5


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