English     Język polski
Quick search:

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Issue 2 (1) 2003 pp. 125-133

Piotr Janas, Waldemar Gustaw, Stanislaw Mleko, Jacek Pielecki

EFFECT OF DETERGENTS ON XANTHAN PRODUCTION DURING BATCH AND CONTINUOUS CULTIVATION OF XANTHOMONAS CAMPESTRIS NRRL B-1459

Abstract: The effect of the addition of detergents Tween 20, Tween 40, Tween 80 and Triton X-100 on xanthan production was investigated during batch and continuous cultivation of Xanthomonas campestris NRRL B-1459. Three of the four tested detergents: Tween 20, 40 and Triton-X 100 gave an increased xanthan production in comparison to control cultivation without detergent in the medium. The best results were achieved either with 0.05% or 0.1% concentrations of Triton-X 100. About 1.18 to 1.21 fold higher production of polymer was observed during batch cultivation in the presence of this compound in the medium. The highest xanthan concentrations were observed on day 5 and 4 of continuous cultivation in the presence of 0.05% and 0.1% of Triton X-100 (respectively 1.34 and 1.36 fold higher than control). Toxic effect of 0.1% Triton X-100 on the cells growth of the strain was observed after 5 days of continuous cultivation. In addition many examples of effect of detergents on the production of biotechnological useful compounds by various microorganisms have been presented in the work.
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume2/11_1_2003.pdf
Keywords: xanthan production, detergents, Xanthomonas campestris, continuous cultivation
For citation:
Janas P.,Gustaw W.,Mleko S.,Pielecki J., 2003. EFFECT OF DETERGENTS ON XANTHAN PRODUCTION DURING BATCH AND CONTINUOUS CULTIVATION OF XANTHOMONAS CAMPESTRIS NRRL B-1459. Acta Sci.Pol., Technol. Aliment. 2 (1), 125-133
Streszczenie w języku polskim:
http://www.food.actapol.net/tom2/zeszyt1/abstrakt-11.html