Xanthan gum and ethanol production by Xanthomonas campestris and Zymomonas mobilis from peach pulp

Authors: Papi R.M.¹; Ekateriniadou L.V.¹; Beletsiotis E.²; Typas M.A.²; Kyriakidis D.A.¹

Source: Biotechnology Letters, Volume 21, Number 1, January 1999 , pp. 39-43(5)

Publisher: Springer

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Abstract:

The wild type of Xanthomonas campestris and a mutant strain of Zymomonas mobilis CP4, tolerant to sucrose up to 40% (w/v), were used to produce either xanthan gum or ethanol, respectively, from peach pulp supplemented with different salts. Both bacteria grew well (2.7 mg/ml for X. campestris and 1.45 mg/ml for Z. mobilis) in fine peach pulp and the production of xanthan gum or ethanol was 0.1–0.2 g/l or 110 g/l, respectively.

Keywords: xanthan gum; ethanol production; peach pulp; Xanthomonas campestris; Zymomonas mobilis

Language: English

Document Type: Regular paper

Affiliations: 1: Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Biochemistry, Thessaloniki 54006, Greece 2: Division of Genetics and Biotechnology, Department of Biology, University of Athens, Panepistemiopolis, Athens 15701, Greece

Publication date: 1999-01-01