Fermentation Process and Nutrition Study of Xanthomonas campestris and Xanthomonas malvacerum in xanthan gum production

S. Kulandaivel*, R. Prakash, K. Anithadevi and N. Arunnagendran

Post Graduate and Research Unit of Microbiology, Thiagarajar College,
Madurai – 625 009, Tamil Nadu, India.

ABSTRACT

The study deals with comparative analysis of xanthan gum production, pyruvate, acetate and protein content of Xanthomonas campestris MTCC 2286 and Xanthomonas malvacerum. The Xanthomonas malvacerum isolated strain could be useful in oil recovery process. Xanthomonas malvacerum has produced high level of xanthan gum (16.8g/l). It is observed from the results that addition of citric acid in the fermentation medium, increases xanthan gum concentration.

Keywords: Keywords: Xanthomonas campestris, Xanthomonas malvacerum and xanthan gum