low grade grape juice concentrate was used as carbon source for xanthan production. significant factors affecting xanthan concentration, productivity and viscosity were investigated using plackett-burman design. based on the obtained results, carbon and nitrogen concentrations, inoculum size and agitation rate, were assumed as significant factors. broth culture viscosity and xanthan concentrati...

A xanthan lyase was produced and purified from the culture supernatant of an excellent xanthan-modifying strain Microbacterium sp. XT11. Xanthan lyase was induced by xanthan but was inhibited by its structural monomer glucose. Its production by strain XT11 is much higher than that by all other reported strains. The purified xanthan lyase has a molecular mass of 110 kDa and a specific activity o...

xanthomonas campestris was used for producing xanthan gum using date syrup, prepared from low quality dates, as a substrate. fermentation was carried out with date syrup and sucrose syrup at 28 ˚c and ph 6.8 in a rotary benmarin shaker (240 rpm). the effect of fermentation period (24, 48, 72, 96 and 120 h) on xanthan gum production was studied. the results showed that eps concentration increase...

Xanthan is a polysaccharide secreted by Xanthomonas campestris that contains pentameric repeat units. The biosynthesis of xanthan involves an operon composed of 12 genes (gumB to gumM). In this study, we analyzed the proteins encoded by gumB and gumC. Membrane fractionation showed that GumB was mainly associated with the outer membrane, whereas GumC was an inner membrane protein. By in silico a...

Xanthan gum is a biopolymer produced by Xanthomonas sp. XC6. In this study, xanthan gum is produced from potato starch using a stepwise bioprocess design. Potato starch is hydrolyzed using Bacillus sp. having amylase activity and 30.2 g/L reducing sugar was released, while Xanthomonas sp. XC6 can release only 14.5 g/L. Bacillus sp. hydrolyzed potato starch extract was further used as a carbon s...

in this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and ph), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, then the qualitative characteristics (nutritional value) of toast breads were measur...

Background The xanthan gum production has been growing significantly. It is estimated an annual increase by about 5 to 10%. The production needs a carbon source in fermentation media and are commonly employed as glucose or sucrose, which accounts for about 50% of the cost of production. Therefore the use of agro-industrial residues, such as corn cob for the production of xanthan gum becomes sug...

the present study was undertaken to investigate and optimize the possibility of xanthan gum production by xanthomonas campestris ptcc1473 in 500ml shake flasks on the second grade date palm. using an experimental response surface methodology (rsm) coupled with a central composite design (ccd), three major independent variables (nitrogen source, phosphor source and agitation rate) were evaluated...

The successful production of new, safe, and effective vaccines that generate immunological memory is directly related to adjuvant feature, which is responsible for increasing and/or modulating the immune response. Several compounds display adjuvant activity, including carbohydrates. These compounds play important roles in the immune response, as well as having biocompatible properties in vaccin...

For modeling biological systems the already existing Petri Net Libraries were further developed with OpenModelica using the SimForge graphical user interface (GUI). The Petri Nets elements were wrapped into models for different reaction types to simplify the modeling process. Additionally, a database connection was implemented for integrating kinetic data. The application of this new Reaction L...