Metrika

  • citati u SCIndeksu: [1]
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:13
  • preuzimanja u poslednjih 30 dana:6

Sadržaj

članak: 1 od 1  
Back povratak na rezultate
2019, vol. 46, br. 1, str. 11-21
Uticaj izvora ugljenika na proizvodnju ksantana sojevima Xanthomonas spp. izolovanih sa listova paprike
aUniverzitet u Novom Sadu, Tehnološki fakultet
bUniverzitet u Novom Sadu, Poljoprivredni fakultet

e-adresaida.zahovic@tf.uns.ac.rs
Projekat:
Unapređenje proizvodnje bioetanola iz proizvoda prerade šećerne repe (MPNTR - 31002)

Ključne reči: biotehnološka proizvodnja; ksantan; Xanthomonas campestris; sastav kultivacionog medijuma; izvor ugljenika
Sažetak
Ksantan je najvažniji mikrobiološki egzopolisaharid koji se primenjuje u različitim granama prehrambene i neprehrambene industrije. Zbog velike potrošnje glukoze i saharoze, najčešće korišćenih izvora ugljenika u brojnim bioprocesima, najaktuelnija istraživanja u prozvodnji ksantana odnose se na izolaciju novog proizvodnog soja koji može uspešno da metaboliše neke druge izvore ugljenika i da pri tome produkuje ksantan sa karakteristikama pogodnim za primenu u prehrambenoj industriji. Cilj ovog istraživanja bio je da se ispita uticaj varijacije izvora ugljenika u kultivacionim medijima za proizvodnju ksantana primenom referentnog soja Xanthomonas campestris ATCC 13951 i pet Xanthomonas sojeva izolovanih sa inficiranih listova paprike. Efikasnost bioprocesa procenjena je na osnovu količine i kvaliteta biosintetisanog ksantana. Dobijeni podaci pokazuju da i izbor izvora ugljenika i selekcija proizvodnog soja imaju statistički značajan uticaj na efikasnost bioprocesa, pri čemu je uticaj izvora ugljenika na vrednost analiziranih parametara izraženiji. Dokazano je da Xanthomonas sojevi odgovorni za proizvodnju velike količine ksantana nisu pogodni za biosintezu kvalitetnog biopolimera. Uzimajući u obzir sve rezultate, može se zaključiti da najveći potencijal u biotehnološkoj proizvodnji ksantana ima soj PFNS PL4, kao i medijum koji sadrži glukozu ili skrob što predstavlja osnovu za dalja istraživanja.
Reference
Abedinzadeh, S., Torbati, M., Azadmard-Damirchi, S. (2016) Some Qualitative and Rheological Properties of Virgin Olive Oil-Apple Vinegar Salad Dressing Stabilized with Xanthan Gum. Advanced Pharmaceutical Bulletin, 6(4): 597-606
Bajić, B., Dodić, J., Rončević, Z., Grahovac, J., Dodić, S., Vučurović, D., Tadijan, I. (2014) Biosynthesis of xanthan gum on wastewater from confectionary industry. Analecta Technica Szegedinensia, 8(2): 13-17
Bajić, B., Rončević, Z., Puškaš, V., Miljić, U., Dodić, S., Grahovac, J., Dodić, J. (2015) White wine production effluents used for biotechnological production of xanthan. Journal on Processing and Energy in Agriculture, vol. 19, br. 1, str. 52-55
Becker, A., Katzen, F., Pühler, A., Ielpi, L. (1998) Xanthan gum biosynthesis and application: A biochemical/genetic perspective. Applied Microbiology and Biotechnology, 50(2): 145-152
Björn, A., Karlsson, A., Svensson, B.H., Ejlertsson, J., de la Monja, P.S. (2012) Rheological Characterization. INTECH Open Access Publisher
de Crecy-Lagard, V., Glaser, P., Lejeune, P., Sismeiro, O., Barber, C.E., Daniels, M.J., Danchin, A. (1990) A Xanthomonas campestris pv. campestris protein similar to catabolite activation factor is involved in regulation of phytopathogenicity. Journal of Bacteriology, 172(10): 5877-5883
de Mônaco, L.B., Lessa, V.L., Silva, B.M., da Silva, C., Filho, M.A., Schnitzler, E., Lacerda, L.G. (2015) Xanthan gum: Properties, production conditions, quality and economic perspective. Journal of Food and Nutrition Research, 54(7): 185-194
Garcıa-Ochoa, F., Santos, V.E., Casas, J.A., Gómez, E. (2000) Xanthan gum: Production, recovery, and properties. Biotechnology Advances, 18(7): 549-579
Garcia-Ochoa, F., Santos, V.E., Alcon, A. (2004) Chemical structured kinetic model for xanthan production. Enzyme and Microbial Technology, 35(4): 284-292
Grahovac, M., Ignjatov, M., Aćimović, M., Budakov, D., Stojšin, V., Bagi, F., Tanović, B. (2016) Antibakterijska aktivnost etarskih ulja na Xanthomonas euvesicatoria. u: XV simpozijum o zaštiti bilja, Zlatibor, Serbia, Zbornik rezimea radova, 93-93
Green, M., Shelef, G., Bilanovic, D. (1994) The effect of various citrus waste fractions on xanthan fermentation. Chemical Engineering Journal and the Biochemical Engineering Journal, 56(1): B37-B41
Gumus, T., Sukru, D.A., Mirik, M., Arici, M., Aysan, Y. (2010) Xanthan gum production of Xanthomonas spp. isolated from different plants. Food Science and Biotechnology, 19(1): 201-206
Infee, S.K., Priyadharshini, R.D. (2015) Review on production of Xanthan gum in batch and continuous reactors. International Journal of ChemTech Research, 8(2): 711-717
Kumara, S.M., Khan, B.A., Rohit, K.C., Purushotham, B. (2012) Effect of carbon and nitrogen sources on the production of xanthan gum from Xanthomonas campestris isolated from soil. Archives of Applied Science Research, 4(6): 2507-2512
Leela, J.K., Sharma, G. (2000) Studies on xanthan production from Xanthomonas campestris. Bioprocess Engineering, 23: 687-689
Nikam, A., Mundada, P., Chavan, A., Gonjari, G. (2011) Studies on acclimatization of xanthomonas campestris on whey for production of xanthan gum. Bioscan, 6(1): 43-45
Niknezhad, S.V., Asadollahi, M.A., Zamani, A., Biria, D. (2016) Production of xanthan gum by free and immobilized cells of Xanthomonas campestris and Xanthomonas pelargonii. International Journal of Biological Macromolecules, 82: 751-756
Ogunsona, E., Ojogbo, E., Mekonnen, T. (2018) Advanced material applications of starch and its derivatives. European Polymer Journal, 108: 570-581
Palaniraj, A., Jayaraman, V. (2011) Production, recovery and applications of xanthan gum by Xanthomonas campestris. Journal of Food Engineering, 106(1): 1-12
Petri, D.F.S. (2015) Xanthan gum: A versatile biopolymer for biomedical and technological applications. Journal of Applied Polymer Science, 132, 1-13
Preichardt, L.D., Vendruscolo, C.T., Gularte, M.A., Moreira, A.D.S. (2011) The role of xanthan gum in the quality of gluten free cakes: Improved bakery products for coeliac patients. International Journal of Food Science & Technology, 46(12): 2591-2597
Rončević, Z., Vlajkov, V., Dodić, S., Grahovac, J., Dodić, J. (2018) Screening of Xanthomonas strains and standardization of inoculum preparation for xanthan production on winery wastewaters. u: 12th symposium 'Novel technologies and economic development', Leskovac, Serbia, Book of Abstracts, 53-53
Rončević, Z., Zahović, I., Dodić, S., Grahovac, J., Dodić, J. (2017) Xanthan biosynthesis by Xanthomonas campestris ATCC 13951 on wastewaters from white grape processing. Ratarstvo i povrtarstvo, vol. 54, br. 3, str. 110-116
Rosalam, S., England, R. (2006) Review of xanthan gum production from unmodified starches by Xanthomonas comprestris sp. Enzyme and Microbial Technology, 39(2): 197-207
Roseiro, J.C., Esgalhado, M.E., Amaral, C.M.T., Emery, A.N. (1992) Medium development for xanthan production. Process Biochemistry, 27(3): 167-175
Rottava, I., Batesini, G., Silva, M.F., Lerin, L., de Oliveira, D., Padilha, F.F., Toniazzo, G., Mossi, A., Cansian, R.L., di Luccio, M., Treichel, H. (2009) Xanthan gum production and rheological behavior using different strains of Xanthomonas sp. Carbohydrate Polymers, 77(1): 65-71
Saha, D., Bhattacharya, S. (2010) Hydrocolloids as thickening and gelling agents in food: A critical review. Journal of Food Science and Technology, 47(6): 587-597
Selva, M.T., Babitha, R. (2010) Influence of nutritional factors on xanthan production by Xanthomonas malvacearum. Archives of Applied Science Research, Scholars Research Library, 2(6): 28-36
Sharma, B.R., Naresh, L., Dhuldhoya, N.C., Merchant, S.U., Merchant, U.C. (2006) Xanthan gum: A boon to food industry. Food Promotion Chronicle, 1 (5), 27-30
Šuput, D.Z., Lazić, V.L., Popović, S.Z., Hromiš, N.M. (2015) Edible films and coatings: Sources, properties and application. Food and Feed Research, vol. 42, br. 1, str. 11-22
Tait, M.I., Sutherland, I.W., Clarke-Sturman, A.J. (1986) Effect of Growth Conditions on the Production, Composition and Viscosity of Xanthomonas campestris Exopolysaccharide. Microbiology, 132(6): 1483-1492
Walsh, P.M., Haas, M.J., Somkuti, G.A. (1984) Genetic construction of lactose-utilizing Xanthomonas campestris. Applied and Environmental Microbiology, 47(2): 253-257
 

O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR1901011R
objavljen u SCIndeksu: 08.07.2019.
Creative Commons License 4.0