Xanthan gum production by wild-type isolates of Xanthomonas campestris

Five newly-isolated strains of Xanthomonas campestris when compared with the standard strain, NRRL B-1459, showed higher broth viscosity and xanthan gum production. Evaluation of polysaccharide rheology is a very important determinant for selecting new xanthan-producing isolates.     

Biodegradation of Xanthan Gum by Bacillus sp

Strains tentatively identified as Bacillus sp. were isolated from sewage sludge and soil and shown to elaborate extracellular enzymes that degrade the extracellular polysaccharide (xanthan gum, polysaccharide B-1459) of Xanthomonas campestris NRRL B-1459. Enzyme production by one strain was greatly enhanced when the strain was incubated in a mixed culture. Products of degradation were identified as d-glucuronic acid, d-mannose, pyruvylated mannose, 6-O-acetyl d-mannose, and a (1-->4)-linked glucan. These products correlate with the known structure of the gum. The complexity of the product mixture indicated that the xanthanase was a mixture of carbohydrases. The xanthanase complexes were similar to one another in temperature stability, pH and temperature optima, degree of substrate degradation, and enzymolysis products. Differences in pH stability, salt tolerance, recoverability, and yields of enzyme were observed.     

Xanthan biopolymer production at increase concentration by pH control

Efficient production of xanthan gum by fermentation with Xanthomonas campestris NRRL B-1459 can be accomplished at concentrations of xanthan in the fermented broth > 3%. This level of more than twice that previously attained by us results from continuously controlling the fermentation pH with alkali. Only a slight decrease in fermentation rate and yield occurs. When ammonia is used for pH control, cell production more than doubles and fermentation time is shortened. However, xanthan yield is decreased by the diversion of additional sugar to growth.     

Improved strains for production of xanthan gum by fermentation ofXanthomonas campestris

Summary Two classes of mutants ofXanthomonas campestris B1459 were isolated that accumulate more xanthan gum than the parental wild-type in culture broths of shake flask cultures and both batch and fed-batch fermentations. The first mutant class was resistant to the antibiotic rifampicin and accumulated, on average, about 20% more xanthan gum than wild-type. The second mutant class, a derivative of the first, was resistant to both bacitracin and rifampicin, and accumulated about 10% more xanthan than its parent. On a weight basis, the viscosities of the polysaccharides made by each strain were not distinguishable. Only a subset of the drug-resistant mutants were overproducers of xanthan. The biochemical basis for the overproduction of xanthan by the mutant strains has not been determined. Both new strains served as recipients for recombinant plasmids bearing xanthan genes and further augmented the effects of multiple copies of those genes on xanthan productivity.     

Synthetic media for production of quality xanthan gum in 20 liter fermentors

Xanthan gum is a heteropolysaccharide synthesized by Xanthomonas campestris NRRL B-1459 and is composed of D -glucose, D -mannose, and D -glucuronic acid, in addition to acetic and pyruvic acids. Different amounts of pyruvic acid ketal are found in various preparations which can influence the viscosities of dilute xanthan solutions. Polysaccharide production on synthetic media was studied in small-scale fermentors. Fermentation conditions were established for production of both high and low pyruvic acid gums (about 4 and 2% pyruvic acid, respectively). Low nitrogen [0.1% (NH₄)₂HPO₄] and air (0.25 vol/liter/min) levels favor production of low pyruvate gum; increasing (NH₄)₂HPO₄ to 0.15%, adding K₂HPO₄, and increasing the air flow to 1.5 vol/liter/min favored production of normal gum. Both processes gave xanthan yields of 50 to 60%, based on 2.5% initial D -glucose substrate, in two to three days. Differences in pyruvic acid content and in the quantity of gum produced under a given set of conditions were attributed to strain variability. Substrains were isolated that have desirable characteristics for production of xanthan gum; i.e., the ability to give good yields of high-pyruvate gum when grown on both complex and synthetic media.     

Xanthan gum: an economical substitute for agar in plant tissue culture media

Xanthan gum, a microbial desiccation-resistant polysaccharide prepared commercially by aerobic submerged fermentation from Xanthomonas campestris, has been successfully used as a solidifying agent for plant tissue culture media. Its suitability as a substitute to agar was demonstrated for in vitro seed germination, caulogenesis and rhizogenesis of Albizzia lebbeck, androgenesis in anther cultures of Datura innoxia, and somatic embryogenesis in callus cultures of Calliandra tweedii. Culture media used for eliciting these morphogenic responses were gelled with either 1% xanthan gum or 0.9% agar. Xanthan gum, like agar, supported all these responses.     

Direct utilization of lactose in clarified cheese whey for xanthan gum synthesis byXanthomonas campestris

Summary A derivative ofXanthomonas campestris B1459 was constructed that utilizes lactose in clarified cheese whey for xanthan gum synthesis. Genes conferring lactose utilization carried by transposon Tn951 were inserted into the bacterial chromosome. The ability to use lactose for xanthan gum synthesis was stably inherited and the amount of xanthan produced suggested carbohydrate conversion efficiencies similar to wild-typeX. campestris growing in the presence of glucose. Bench-scale fermentation of this organism and identification of the optimal whey sources and pretreatments can now proceed.     

Xanthan gum production by altered pathogenicity variants of Xanthomonas campestris

Summary Several morphologically different isolates of Xanthomonas campestris pv. campestris were obtained by treatment with N-methyl-N-nitro-N-nitrosoguanidine. These variants were used to infect Brassica plants where several degrees of virulence were found. The strains were cultured in order to produce polysaccharide, which was recovered by precipitation and subjected to physical and chemical characterization. A relationship was noted between virulence and parameters such as the final viscosity of the culture, the viscosifying capacity of the polymer and the amount of acetyl substituents in the gum. Infrared spectral analysis revealed that intramolecular interaction of gum constituents could play a significant role in virulence. It is suggested that the degree of virulence could be used as a criterion for selecting and isolating producers of high quality xanthan gum.     

Genetic Construction of Lactose-Utilizing Xanthomonas campestris

Xanthomonas campestris, the producer of xanthan gum, possesses a β-galactosidase of very low specific activity. Plasmid pGC9114 (RP1::Tn951), generated by the transposition of the lactose transposon Tn951 to RP1, was conjugally transferred into XN1, a nalidixic acid-resistant derivative of X. campestris NRRL B-1459S-4L. Transfer occurred on membrane filters and in broth. The β-galactosidase gene of Tn951 was expressed in X. campestris. The specific activity of β-galactosidase in transconjugants was over 200-fold higher than that in XN1, and transconjugants grew as well in lactose-based media as in glucose-based media. The lactose-utilizing transconjugants could potentially be used to produce xanthan gum from cheese whey.     

Mutants ofXanthomonas campestris defective in secretion of extracellular enzymes

Summary Mutants ofXanthomonas campestris B 1459 were isolated that are defective in secretion of both cellulase and amylase. Both enzymes accumulated in the periplasmic space. The defects in secretion of cellulase or amylase were partly overcome by introducing into the mutants specific multiple copies of DNA cloned fromX. campestris, and presumed to code for cellulase or amylase enzymes. The mutant strains also showed reduced amounts of extracellular pectinase and protease activities, as if the mutants were generally defective for secretion of extracellular enzymes. The mutants showed reduced pathogenesis for turnip seedlings. The secretion-defective mutants may allow production of xanthan gum with reduced cellulose, pectin, protein and starch-degrading enzyme activities, thereby allowing more widespread mixing of microbially produced xanthan gum with these commercially important water-soluble polymers.     

Xanthan batch fermentations: compared performances of a bubble column and a stirred tank fermentor

Fermentations of Xanthomonas campestris, NRRL B-1459, were carried out in a bubble column fermentor (BCF) and in a stirred tank fermentor (STF) to allow comparison of representative variables measured during the microbial growth and the gum production. The microbial growth phase was described by a logistic rate equation where maximum cell concentration was provided by nitrogenous compounds balance. The average value of the maximum specific growth rate was higher in the bubble column (μ _M =0.5 h^?1) than in the stirred reactor (μ _M =0.4 h^?1). The upper values of xanthan yield (Y _g-x =0.65 kg xanthan/kg glucose; Y _{O 2?x} xanthan/kg oxygen) and specific production rate (q _x =0.26 kg xanthan/kg biomass · h) were measured when the oxygen transfer coefficient was kept up above 80 h^?1 in the STF fermentor. In the bubble column the fermentation achieved in the same culture medium lasts two times longer than in the stirred aerated tank; this was attributed to the low value of the oxygen transfer coefficient (K _L a =20 h^?1) at the beginning of the gum synthesis phase. The results obtained in the stirred tank were the basis to estimate the optimal biomass concentration which enables to achieve a culture in non-limiting oxygen transfer conditions. Nevertheless, the transfer characteristics were more homogeneous in the bubble column than in the stirred tank where dead stagnant zones were observed. This is of primary importance when establishing fermentation kinetics models.     

Genetic stability and xanthan gum production in Xanthomonas campestris pv. campestris NRRL B1459

A transposon (Tn5-SC) was constructed that can be used to quantify genetic deletions or amplifications. This transposon was used to evaluate the genomic stability of Xanthomonas campestris pv. campestris NRRL B1459 and we found that the genome of this bacterium is as stable as other Gram-negative bacteria or even more stable. Homologous recombination between plasmid sequences was determined in strain NRRL B1459 and was found to occur at a similar level to that reported for other Gram-negative bacteria. We report here that in X.c.c. NRRL B1459 there is no straightforward correlation between the occurrence of genetic rearrangements and frequency of homologous recombination. These data are discussed with respect to the reported instability of strain NRRL B1459 for xanthan gum production.     

Presevvation of Xanthomonas campestris in Brassica oleracea seeds

Summary Brassica oleracea seeds were sterilized by gamma radiation and sodium hypochlorite washing. Xanthomonas campestris was inoculated into the seeds by incubating, under vacuum, a suspension of the bacteria with the seeds. After thorough washings with sterile distilled water, the seeds retained about 13 000 cells per seed. The seeds were maintained at 4°C during 21 months, during which the viability of the bacteria and their capacity to produce xantham gum in shake flasks, were evaluated. Bacterial viability showed oscillations but after 20 months it was 10% of the initial. When these seeds were used as a pre-inoculum for a culture to produce xanthan, the final polymer concentration increased slightly with time of seed storage and the final broth viscosity was fairly constant. The specific polymer production (per weight of final bacterial cells) increased about three-fold after 21 months of experimentation. The method, besides being able to produce xantham in quantity and quality, has the advantages of an easy inoculation procedure, no need for transfers, less contamination risk and improved growth rate of the bacteria in the inoculation medium. Correspondence to: E. Galindo     

Continuous fermentation to produce xanthan biopolymer: Laboratory investigation

Xanthan biopolymer has been produced by single-stage continuous fermentation with Xanthomonas campestris NRRL B-1459 in a medium of glucose, minerals, distillers' solubles, and urea for as long as 20 days. At the highest dilution rate studied (D = 0.0285 hr^?1), the steady state rate of xanthan production was 0.36 g/kg/hr and the steady state yield, basis glucose consumed, was 68%. Observations indicate that xanthan production rate is a function of pH and D.     

Hybrid modeling of xanthan gum bioproduction in batch bioreactor

This work is focused on hybrid modeling of xanthan gum bioproduction process by Xanthomonas campestris pv. mangiferaeindicae. Experiments were carried out to evaluate the effects of stirred speed and superficial gas velocity on the kinetics of cell growth, lactose consumption and xanthan gum production in a batch bioreactor using cheese whey as substrate. A hybrid model was employed to simulate the bio-process making use of an artificial neural network (ANN) as a kinetic parameter estimator for the phenomenological model. The hybrid modeling of the process provided a satisfactory fitting quality of the experimental data, since this approach makes possible the incorporation of the effects of operational variables on model parameters. The applicability of the validated model was investigated, using the model as a process simulator to evaluate the effects of initial cell and lactose concentration in the xanthan gum production.     

Rheological characterization of xanthan fermentation broths and their reconstituted solutions

Two strains of X. campestris from a collection and a wild strain isolated from infected cabbage were cultured in a defined medium in a 25 dm³ fermenter. The rheological characteristics of the broth were measured using a Weissenberg rheogoniometer. The rheological behaviour over a wide range of shear rates could be described with the power law model and a yield stress was obtained using the Herschel-Bulkley equation. As expected, the broth's flow behaviour is highly influenced by gum concentration. In general, the rheological parameters during the fermentations varied within the following ranges: K (2–210 dyn-sⁿ/cm²), n (0.2–0.9), τ _y (0.02–50 dyn/ cm²), with strain 1459 reaching the maximum values as well as the highest gum concentration. Differences in flow behaviour could be associated with different molecular configurations of the polymers produced by the different strains. Heat treatment of the broths change the rheological characteristics, increasing K and decreasing n. Reconstituted solutions of all sterilized gums exhibited similar rheological characteristics and, at low concentrations, also similar to those of a commercial xanthan.     

Crude Exopolysaccharides (EPS) from Xanthomonas campestris pv. manihotis, Xanthomonas campestris pv. Campestris and Commercial Xanthan Gum as Inducers of Protection in Coffee Plants against Hemileia vastatrix

Foliar-applied exopolysaccharides, obtained from bacterial cells of either Xanthomonas campestris pv. manihotis (EPS-Xcm) or Xanthomonas campestris pv. campestris (EPS-Xcc), isolate NRRL B-1459, were tested for their ability to induce local and systemic protection against coffee leaf rust caused by Hemileia vastatrix. Both preparations of EPS were effective in inducing local and systemic protection when applied 72 h before challenge with the pathogen. Protection was also observed when plants were treated with different concentrations of a commercially available preparation of xanthan gum (CXG).
Systemic protection was induced by EPS-Xcm, EPS-Xcc and CXG even after the removal of the treated leaves immediately before the challenge. Local protection lasted at least 5 weeks, when EPS-Xcm was applied at the concentration of 100 μg equivalents of glucose/ml. Fluorescent microscopic studies of pathogen development in protected and control leaves indicated that neither the germination, appressoria formation nor the number of infection sites were affected by treatment with EPS-Xcm.     

Purification and properties of a xanthan depolymerase from a heat-stable salt-tolerant bacterial consortium

Summary A bacterial consortium (NRRL B-14401) resulting from soil enrichment growth on xanthan gum produces enzymes that can degrade xanthan gum in salt-containing solutions at temperatures up to 65°C. One component that cleaves the backbone linkages of both xanthan gum and carboxymethyl cellulose is called xanthan depolymerase. Two such depolymerase activities were isolated by high performance anion exchange chromatography, and their molecular weights determined by size exclusion chromatography to be 170 000 and 100 000 Da. The 170-kDa protein was purified and its properties studied. Sodium chloride and potassium chloride enhanced the hydrolysis of carboxymethyl cellulose, but decreased the rate of degradation of xanthan gum. The purified enzyme, which was optimally active at pH 6, was less stable to extremes of temperature than crude mixtures of cell-free culture broth; stabilized by i substrate it was active for more than 6 h at 50°C.The mention of firm names or trade products does not imply that they are endorsed or recommended by the US Department of Agriculture over other firms or similar products not mentioned.     

Substratum requirements for bacterial gliding motility

Flexibacter FS-1 filaments are unable to glide on agarose gels or on charge-neutralized glass unless those substrata are supplemented with the charged, cold water-soluble fraction of agar, or a variety of polyanionic polysaccharides derived from plants, yeasts and bacteria. Two graft polymers of xanthan gum also promote gliding motility under these conditions, as do an extracellular product of the bacteria themselves. A number of other polymers and small molecular species are ineffective as supplements. These results are considered in the context of the soil habitat of this Flexibacter. Among a variety of other gliding bacteria tested, several strains of the order Cytophagales also were unable to glide on agarose.Abbreviations CWSF Cold water-soluble fraction of agar - PMC 5 mM K phosphate buffer (pH 7)+0.1 mM MgCl₂+0.5 mM CaCl₂