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Abstract

Xanthan gum is a microbial polysaccharide produced by the bacteria Xanthomonas spp. Seven local isolates of Xanthomonas campestris were used after microscopic and biochemical tests identified them. The isolates were subjected to a screening for xanthan production in medium broth consisting of 20 g.L-1 sucrose, 0.1 g.L-1 urea, and 1 g.L-1 K2HPO4. Isolate X1 showed the highest yield, which reached 6.26 g.l-1. The isolate was confirmed by a 16S rRNA test, and it was recorded in the gene bank with the code MZ262533. Xanthan gum was produced from date juice at a concentration of 3.5 ml (1.5 g glucose.100 ml-1 from the production medium, with the highest yield being 18.9 g.l-1. The resulting xanthan gum was identified by using FTIR, TLC and HPLC techniques, and it was the same chemical as xanthan gum. In the manufacture of xanthan gum and its usage in food, alternative media made from agricultural waste can be employed.

Keywords

Date juice Xanthomonas campestris Xanthan gum

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Al-Roomi, F. W. ., & Al-Sahlany, S. T. G. . (2022). Identification and Characterization of Xanthan Gum Produced from Date Juice by a Local Isolate of Bacteria Xanthomonas campestris . Basrah Journal of Agricultural Sciences, 35(1), 35–49. https://doi.org/10.37077/25200860.2022.35.1.03
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