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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 1019-1030
DOI: https://doi.org/10.20546/ijcmas.2019.805.120


Isolation, Production and Characterization of the Polysaccharide “Xanthan Gum” from Xanthomonas spp
B.M. Rana and A.A. Raval*
Department of Microbiology, Arts, Science and Commerce College, Kamrej Cross Roads Kholwad, Surat, (Gujarat) – India
*Corresponding author
Abstract:

The xanthan gum is an exopolysaccharide of the microbial origin, produced by the bacteria of the Xanthomonas spp. In the present study Xanthomonas spp were obtained from cabbage leaves and lemon sample. The isolates were coded as SC1 and SC4. From various cultural, morphological and biochemical characteristics the bacteria were identified as belonging to Xanthomonas spp. The bacteria were then tested for production of Xanthan in the fermentation medium. Measurement of viscosity and residual sugar was carried out. The effect of different carbon sources on its production was also tested. Xanthan production reached their highest levels (In SC1 0.5 g/l and in SC4 0.45 g/l) after 120 hrs incubation, in a yeast malt medium. Sucrose acted as best carbon source for xanthan production.


Keywords: Exopolysaccharide, Xanthomonas, Xanthan gum
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How to cite this article:

Rana, B.M. and Raval, A.A. 2019. Isolation, Production and Characterization of the Polysaccharide “Xanthan Gum” from Xanthomonas spp.Int.J.Curr.Microbiol.App.Sci. 8(5): 1019-1030. doi: https://doi.org/10.20546/ijcmas.2019.805.120