Structure of xanthan gum and cell ultrastructure at different times of alkali stress

Abstract The effect of alkali stress on the yield, viscosity, gum structure, and cell ultrastructure of xanthan gum was evaluated at the end of fermentation process of xanthan production by Xanthomonas campestris pv. manihotis 280-95. Although greater xanthan production was observed after a 24 h-alkali stress process, a lower viscosity was observed when compared to the alkali stress-free gum, regardless of the alkali stress time. However, this outcome is not conclusive as further studies on gum purification are required to remove excess sodium, verify the efficiency loss and the consequent increase in the polymer viscosity. Alkali stress altered the structure of xanthan gum from a polygon-like shape to a star-like form. At the end of the fermentation, early structural changes in the bacterium were observed. After alkali stress, marked structural differences were observed in the cells. A more vacuolated cytoplasm and discontinuities in the membrane cells evidenced the cell lysis. Xanthan was observed in the form of concentric circles instead of agglomerates as observed prior to the alkali stress.

AFLP analysis of Xanthomonas axonopodis and X arboricola strains used in xanthan production studies reveal high levels of polymorphism

Amplified fragment length polymorphism (AFLP) was used to analyze the genetic diversity of 14 strains of Xanthomonas arboricola pv. pruni and seven strains of X. axonopodis pv. phaseoli, which are used in xanthan production studies. Relationships identified by the AFLP profiles were assessed for xanthan production capacity, geographical location and host plant. Strains were isolated from 10 different geographic regions in South and Southeast States in Brazil. Data were analyzed for genetic similarity using the Dice coefficient and subjected to UPGMA cluster analysis. A total of 128 AFLP fragments were generated from four primer combinations: EcoRI+C/MseI+0, EcoRI+A/MseI+0, EcoRI+G/MseI+T and EcoRI+G/MseI+A. Of these, 96.1 percent were polymorphic. X. axonopodis pv. phaseoli (S D = 0.27) was shown to be more polymorphic than X. arboricola pv. pruni (S D = 0.58). All 14 pathovar pruni strains were included in a single main group (S D = 0.58), while the pathovar phaseoli strains were divided into three separate groups, with one group containing five strains (S D = 0.38) and two isolated groups (S D = 0.31 and 0.27) composed of only one strain each. Species were distinguished by three and eight specific AFLP markers present in the pathovar phaseoli and the pathovar pruni, respectively. For the unique strain without xanthan production capacity (X. axonopodis pv. phaseoli str. 48), nine specific AFLP bands were found. There was no evidence that geographic area or host plant influenced genetic heterogeneity. Correlations between AFLP patterns and xanthan production capacity were found in some strains, but were not consistent enough to establish a relationship.

Goma Xantana: características e condições operacionais de produção / Xanthan Gum: characteristics and operational conditions of production

Goma xantana é um polissacarídeo extracelular produzido pelas bactérias do gênero Xanthomonas. Sua funcionalidade é uma conseqüência direta de sua estrutura química. Esta estrutura tem sido amplamente estudada por ser passível de mudanças, sendo dependente do microrganismo produtor e das condições operacionais aplicadas durante a fermentação. O trabalho tem como objetivo revisar a influência das condições operacionais de produção de xantana nas características físico-químicas da goma produzida.

Xanthan gum is an extracelullar polysaccharide produced by bacteria of the genus Xanthomonas. Itsfunctionality is a direct consequence of its chemical structure. This structure has been widely studiedbecause it is subject to changes, dependant on the producer microrganism and on the operationalconditions applied during the fermentation. The purpose of this paper is to review the influence ofthe operational conditions of xanthan production in the physiochemical characteristics of the gum produceb.