Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
| Autor: | Demet Apaydin, Ibrahim Palabiyik, Tuncay Gumus, Mustafa Mirik, Ahmet Şükrü Demirci, Muhammet Arici |
|---|---|
| Přispěvatelé: | [Belirlenecek] |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Horticulture
Gıda Bilimi ve Teknolojisi Agriculture Multidisciplinary Xanthomonas hortorum Ziraat Ziraat Ortak Disiplinler Rheology medicine Agricultural Engineering Mühendislik Ziraat biology Chemistry [No Keywords] Bahçe Bitkileri Agriculture biology.organism_classification Food Science and Technology Yield (chemistry) Begonia Xanthan gum X. hortorum pv. pelargonii X. axonopodis pv. begonia Rheological behavior Gum yield Fermentation Xanthomonas axonopodis Thickening Xanthan gum medicine.drug |
| Zdroj: | Volume: 3, Issue: 4 226-232 International Journal of Agriculture Environment and Food Sciences |
| ISSN: | 2618-5946 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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