FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (2): 54-57.

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Effect of Medium Components on Xanthan Gum Ratio from Ice-nucleation Active Bacteria of Xanthomonas ampelina TS206

 LI  Hong-Yan, CHEN  Qing-Sen, YAN  Ya-Li, CUI  Wei, LIU  Lei   

  1. Tianjin Key Laboratory of Food Biotechnolgy, Department of Biotechnology, Tianjin University of Commerce
  • Online:2006-02-15 Published:2011-09-05

Abstract: Different carbon source, nitrogen source and inorganic salts in medium affected the cell growth, the ice nucleation activity and the xanthan gum ratio. Maltose,sorbitol and sucrose were beneficial to the producing of ice nucleative protein, and the gum ratio of maltose and sorbitol was less than the other carbon source obviously .Peptone and corn steep liquor could be served as good nitrogen source.Inorganic nitrogen source was not suitable for the only nitrogen source,but if addition of optimum KNO3 in peptone,the cell growth and the ice nucleation activity could be improved distinctively,but at the same time accelerated the synthesis of xanthan gum. A proper amount of mineral compounds could promote the cell growth and the synthesis of the ice nucleative protein, but could not depress the gum ratio effectively.

Key words:  , ice nucleation-active bacteria; medium components; ice nucleative protein; xanthan gum;