National Academy of Agricultural Sciences (NAAS)
|
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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
Citations |
 |
 |
 |
 |
