Studying the potential of xanthan gum production by local bacterial isolate of Iran

Xanthan gum is a polysaccharide biopolymer which is produced by bacteria of the genus Xanthomonas. The purpose of this study is evaluation of increase potential of xanthan gum production by local bacterial isolate from Iran. In this study, xanthan production in a new strain and native of Xanthomonas campestris strain saba.ton and bacterium of X. campestris PTCC 1473.To produce the gum, bacteria after becoming active in YDC Broth and producing have been studied biomass to were transferred Gum (Production Culture). To produce to a sufficient a mount cell dry weight, diluted fermentation medium and centrifuged, the supernatant was removed for isolation of xanthan cell mass deposition, resuspension and isolated by ethanol precipitation of xanthan and xanthan dry weight was determined by centrifugation done. Based on comparison between native species with standard species, the native one has had a faster growth (within 24 hours of native strains, reference strains during 48 hours). The Colonies of native species in comparison with standard strains were more yellow, larger and more highly viscous but two bacteria have had the same biochemical properties. Dry weight of xanthan produced by the native strain was 1.08 g /100 ml and standard strain was 0.73 g /100 ml. The results showed that the bacterium of X. campestris strain saba.ton as a native strain, in comparison with standard strain of X. campestris than PTCC 1473 without optimization in conditions of growth have high in the production of xanthon and it can be used in different industries with purifying produced xanthan.