Institute of Health Sciences, RENORBIO, Federal University of Bahia, Salvador, Bahia, Brazil.
Department of Chemical Engineering, Polytechnic School, Federal University of Bahia, Salvador, Bahia, Brazil.
Carbohydr Polym. 2018 Jul 15;192:291-298. doi: 10.1016/j.carbpol.2018.03.078. Epub 2018 Mar 23.
In this study, we investigated the cellular fatty acid profiles of different Xanthomonas pathovars producing xanthan gum and explored the fatty acid composition to identify chemical markers of xanthan gum productivity and quality. Three Xanthomonas pathovars were studied. The fermentation was conducted for 168 h. Samples from the fermented medium were collected for extraction, quantification, and characterization of xanthan. The unsaturated/saturated (U/S) fatty acid ratio in Xanthomonas cells during fermentation was correlated with production, viscosity, and molecular weight of the gum obtained at each 24 h. The Xanthomonas axonopodis pv manihotis 290 strain showed a higher U/S ratio for major cell fatty acids (C16:1ω7/C16:0) as compared with the other two strains; this high ratio was directly associated with xanthan production. No correlation was observed between cellular fatty acid composition and characteristics of xanthan synthesized. Thus, it was possible to determine a production chemical marker for xanthan gum in Xanthomonas strains.
在这项研究中，我们研究了产生黄原胶的不同黄单胞菌菌株的细胞脂肪酸图谱，并探讨了脂肪酸组成，以确定黄原胶生产力和质量的化学标志物。研究了三种黄单胞菌菌株。发酵进行了 168 小时。从发酵培养基中采集样品进行提取、定量和黄原胶的特性分析。在发酵过程中，黄单胞菌细胞中的不饱和/饱和（U/S）脂肪酸比与每 24 小时获得的胶的产量、粘度和分子量相关。与其他两种菌株相比，黄单胞菌 axonopodis pv manihotis 290 菌株的主要细胞脂肪酸（C16:1ω7/C16:0）的 U/S 比值更高；这种高比值与黄原胶的生产直接相关。细胞脂肪酸组成与合成的黄原胶特性之间没有观察到相关性。因此，有可能确定黄单胞菌菌株中黄原胶的生产化学标志物。
