Anzeige
Erschienen in:
2015 | OriginalPaper | Buchkapitel
Comparative Study Between Isolated Xanthomonas Campestris from Rotten Cabbage and Xanthamonas Campestris Culture by YDC Media as Substrate
verfasst von : Mohibah Musa, Ku Halim Ku Hamid, Miradatul Najwa Muhd Rodhi
Erschienen in: ICGSCE 2014
Verlag: Springer Singapore
Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.
Wählen Sie Textabschnitte aus um mit Künstlicher Intelligenz passenden Patente zu finden. powered by
Markieren Sie Textabschnitte, um KI-gestützt weitere passende Inhalte zu finden. powered by
Abstract
Xanthomonas campestris is a gram-negative bacterium which causes black rot disease in varieties of brassicas which include cabbage, cauliflower, broccoli, turnip and radish. The cabbage samples were collected locally from Cameron Highlands, Pahang Darul Makmur. The bacteria were locally isolated and cultured to produce pure species of the bacteria which later several analysis and a series of fermentation was done in order to obtain Xanthan gum. Fermentation procedure conducted through shake flask fermentation. Five different culture and media combination were fermented to compare the final results of each substrate. On specific time intervals e.g.: every 2 h sampling, several analysis were conducted to determine bacteria cell mass and glucose concentration of the fermentation samples. After the completion of the fermentation, Xanthan gums were recovered through precipitation by isopropanol.