Journal of Biotechnology & Biomaterials
Open Access

Abstract

Xanthan gum is a microbial polysaccharide of great commercial significance. Xanthan is an industrially important exopolysaccharide produced by the phytopathogenic, gram-negative bacterium Xanthomonas campestris pv. campestris. The major problem associated with the culture of Xanthomonas campestris pv. campestris is that the viscosity of the medium increases as the bacterium keeps on growing and releasing Xanthan gum, which reduces the oxygen transfer to the bacterial cells and hence hinders its growth and therefore the gum yield. In order to overcome the oxygen limitation, we have attempted to modify the production medium, with salts like Sodium Acetate and Sodium chloride to examine their effects on the cell growth and gum yield and 2.67 and 3.5 folds increase in gum production were achieved on addition of 0.2% sodium acetate and 0.3% sodium chloride respectively. Addition of fresh surface sterilized cabbage, to which Xanthomonas campestris pv. campestris is pathogenic, resulted in 15 folds increase in gum production. Orange peels have been used as source of Vitamin C and it led to7.05 folds increase in gum production.

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