کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7782800 | 1500566 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigation of cellular fatty acid composition of Xanthomonas spp. as chemical markers of productivity and quality of xanthan gum
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
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چکیده انگلیسی
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 168â¯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 24â¯h. The Xanthomonas axonopodis pv manihotis 290 strain showed a higher U/S ratio for major cell fatty acids (C16:1Ï7/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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 192, 15 July 2018, Pages 291-298
Journal: Carbohydrate Polymers - Volume 192, 15 July 2018, Pages 291-298
نویسندگان
Andrea Lobo Miranda, Samantha Serra Costa, Denilson de Jesus Assis, Bianca Bomfim Andrade, Carolina Oliveira de Souza, Maria Beatriz Prior Pinto Oliveira, AlaÃse Gil Guimarães, Janice Izabel Druzian,