Production and optimization of xanthan gum from natural Xanthomonas isolates

In this study, Xanthomonas sp. ıt was isolated from soil samples taken from different locations of Çukurova University Campus. Inoculation was made in a medium containing imipenem for isolation. Strains thought to be morphologically Xanthomonas sp. were selected and determined to be Xanthomonas maltophilia by molecular identification. Production and optimization of xanthan gum from Xanthomonas maltophilia was performed. For the purpose of production optimization; optimum temperature, pH, shaking speed, production time were determined. In addition to these parameters, the effects of different carbon sources and maize maceration liquid at concentrations ranging from 0.1% to 0.5% on the production yield were investigated. FT-IR and NMR analyzes of the produced xanthan gum were performed. The production conditions for xanthan gum produced by Xanthomonas maltophilia were determined at 30°C, pH 6.9, 150 rpm shaking speed for 24 hours. In the production of xanthan gum, the best carbon source was maltose and the nitrogen source was 0.25% corn masaration concentration. While determining the optimum values, the xanthan gum produced was determined as g/ml after drying at 50°C for 48 hours. As a result of FT-IR and NMR analyzes of xanthan gum produced under optimum conditions, it was determined that it was xanthan and deterioration occurred after 24 hours. Key Words: Xanthomonas maltophilia, xanthan gam, optimization