Impact of Preservation Conditions on Fatty Acids, Xanthan Gum Production and Other Characteristics of Xanthomonas campestris pv. mangiferaeindicae IBSBF 2103

Abstract

The conditions of storage, cultivation and maintenance of microbial cultures should preserve the microbiological homogeneity, phenotypic and genotypic characteristics to ensure better reproducibility of metabolic production. To evaluate the influence of the storage condition on the composition of cell fatty acids, genetic profile and biochemical characteristics of pv. IBSBF 2103, as well as, to identify its relationship with the yielding and viscosity of the xanthan gum produced, this study monitored the strain preserved in two simple and widely used conditions, ultra-freezer (-80 °C) and refrigeration (3-8 °C) during 5 months. Were identified and quantified 13 fatty acids. The cells preserved at -80 °C showed more stable concentration of all fatty acids, producing more xanthan gum and with higher viscosity. The chromosomal analysis obtained with the enzyme XI revealed 17 distinct fragments with maximum size of 485 kilobases, without variations among the subcultures maintained in both storage conditions. The pv. subcultures preserved at -80 °C showed less pronounced phenotypic variations, which had positive influence in the qualitative and quantitative characteristics of the xanthan gum produced.

Production and viscosity of Xanthan Gum are increased by LED irradiation of X. campestris cultivated in medium containing produced water of the oil industry

“…The Xanthomonas campestris IBSBF 2103 strain (Culture Collection of the Biological Institute -Campinas, SP, Brazil) was used. To ensure genomic integrity and reduce the risk of fluctuations due to genetic alterations of the strain [20], a stock conservation was made in cryogenic tubes of 2 mL as previously described by our team [19].…”