Genetically Modified Strains of Xanthomonas campestris Higher Xanthan Producer and Capable to Utilize Whey

Ghazal, Shimaa M.; El‐Sayed, Wael S.; Badr, Usama M.; Gebreel, Hassan M.; Khalil, Kamal M.

doi:10.3923/crb.2011.44.62

Cited by 8 publications

(7 citation statements)

References 30 publications

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“…This phenomenon may be attributed to the interaction between dipole and dipole (M & Hh, ) in protein and XG. Furthermore, the pyruvic symmetrical carboxyl bands were found at 1,613 cm −1 in XG (Ghazal, Elsayed, Badr, & Gebreel, ; Xiang & Runge, ). This band did not appear in EW gel.…”

Section: Resultsmentioning

confidence: 99%

“…This phenomenon may be attributed to the interaction between dipole and dipole (M & Hh, 1995) in protein and XG. Furthermore, the pyruvic symmetrical carboxyl bands were found at 1,613 cm −1 in XG (Ghazal, Elsayed, Badr, & Gebreel, 2011;Xiang & Runge, 2016). This F I G U R E 6 Effect of xanthan gum (0, 0.06 wt%, 0.12 wt%, 0.18 wt%) on free SH-groups (μmol/g protein) of heated egg white samples F I G U R E 7 Effect of xanthan gum (0, 0.06 wt%, 0.12 wt%, 0.18 wt%) on surface hydrophobicity of heated egg white samples band did not appear in EW gel.…”

Section: Ftir Analysis Of Mixed Gel With Different Concentrations Omentioning

confidence: 97%

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Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Zhang

Yang

et al. 2019

J Food Process Engineering

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The effects of xanthan gum (XG; 0, 0.06, 0.12, and 0.18 wt%) on the formation of egg white (EW)–XG gels were investigated using modern instruments low‐field nuclear magnetic resonance (LF‐NMR), SEM, Fourier transform infrared (FTIR), and chemical analysis. Results showed that at low concentrations of XG (0.06 wt%), the hardness and springiness of gels were increased, while free sulfhydryl content and surface hydrophobicity declined. A rapid decrease (p < .05) in T2 of EW gels was found as the XG increased, which effected on proton mobility and relaxation peak changeability of EW gels. Results from FTIR revealed that XG addition affected the secondary structure of EW gels by increasing the contents of β—sheet due to the interaction among protein and XG. And a coarse structure of gel was observed at a high concentration of XG. These findings suggested that the presence of XG in heated‐induced EW endowed a desired characteristics gel of EW for enlarging the applications. Practical applications Many food systems are in neutral environment, such as surimi products, egg tofu. Proteins and polysaccharides are two of the raw materials commonly used in food processing. Protein—polysaccharide hybrid gels have application in adjusting product formulations and improving the texture and quality of the product. However, we need to understand the gel texture properties and mechanisms before expanding specific utilization of hybrid gel, which provides a theoretical basis for designing new attractive structures and textures.

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Section: Resultsmentioning

confidence: 99%

Section: Ftir Analysis Of Mixed Gel With Different Concentrations Omentioning

confidence: 97%

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Zhang

Yang

et al. 2019

J Food Process Engineering

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“…To ensure an efficient hydrolysis of lactose, the expression of β-galactosidase in X. campestris was promoted when the lac genes from E.coli were inserted into X. campestris to get the recombinant strain X. campestris 17 (pKMφLT), which was able to reach 3.60 g/L and 4.24 g/L of xanthan in the medium with 0.4% lactose and 10% whey, respectively. For the same purpose, several strains of X. campestris were genetically modified to get a number of transconjugants (plasmid SUP5011 from E. coli to X. campestris) and UV mutants with significantly higher β-galactosidase expression and abilities to produce xanthan about 10 g/L (Ghazal et al 2011). Similar approaches have been used and comparable results obtained in previous studies of genetically modified producer strains X. campestris B1459 (Pollock and Thorne 1994) and X. campestris ATCC55096 with the ability to produce xanthan up to 20 g/L (San Bias et al 1991).…”

Section: Xanthanmentioning

confidence: 99%

Production of biodegradable microbial polymers from whey

Zikmanis

Koļesovs

Semjonovs

2020

Bioresour. Bioprocess.

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Current research in industrial microbiology and biotechnology focuses on the production of biodegradable microbial polymers as an environmentally friendly alternative to still dominant fossil-based plastics. Microbial polymers have an extensive biotechnological potential and are already widely used in a variety of fields ranging from medicine to technology. However, their increase in production and wider use is hampered by the high cost of raw materials and therefore requires a focus on cheaper inputs, including dairy by-products and waste such as cheese whey (CW). This is an environmentally unfriendly by-product of milk processing and reducing it would also reduce the risk of environmental pollution. This review summarises current knowledge on the use of CW and derived products to obtain commercially important microbial polymers, including information about producer cultures, fermentation techniques and methods used, composition of culture medium, cultivation conditions and productivity of bioprocesses. The main methods and applications of cheese whey pre-treatment are also summarised.

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“…Xanthan gum is the extracellular polysaccharide produced by Xanthomonas sp. and commercially accepted (Ghazal et al 2011 ; Oliveira et al 2013 ). It is a heteropolysaccharide and consists of glucose, mannose, and glucuronic in 2:2:1 proportion (Gilani et al 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Stepwise bioprocess for exopolysaccharide production using potato starch as carbon source

2014

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Xanthan gum is a biopolymer produced by Xanthomonas sp. XC6. In this study, xanthan gum is produced from potato starch using a stepwise bioprocess design. Potato starch is hydrolyzed using Bacillus sp. having amylase activity and 30.2 g/L reducing sugar was released, while Xanthomonas sp. XC6 can release only 14.5 g/L. Bacillus sp. hydrolyzed potato starch extract was further used as a carbon source for xanthan gum biosynthesis using Xanthomonas sp. XC6. Yeast extract acts as the best nitrogen source, and 10.0 g/L xanthan gum was recovered. Downstreaming process after stepwise bioprocess resulted in 17.4 g/L xanthan gum production, which is 2.8 times higher as compared to single step process.Electronic supplementary materialThe online version of this article (doi:10.1007/s13205-014-0273-2) contains supplementary material, which is available to authorized users.

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Genetically Modified Strains of Xanthomonas campestris Higher Xanthan Producer and Capable to Utilize Whey

Cited by 8 publications

References 30 publications

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Production of biodegradable microbial polymers from whey

Stepwise bioprocess for exopolysaccharide production using potato starch as carbon source

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