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Food and Feed Research
2019, vol. 46, br. 1, str. 11-21
Uticaj izvora ugljenika na proizvodnju ksantana sojevima Xanthomonas spp. izolovanih sa listova paprike
Rončević Zorana Z.a ORCID, Zahović Ida E.a ORCID, Pajčin Ivana S.a, Grahovac Mila S.b, Dodić Siniša N.a ORCID, Grahovac Jovana A.a, Dodić Jelena M.a ORCID
aUniverzitet u Novom Sadu, Tehnološki fakultet
bUniverzitet u Novom Sadu, Poljoprivredni fakultet

e-adresa: ida.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.
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O članku

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

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