Production of Xanthan Gum Using Xanthomonas campestris Isolated from Some Plants Leaves in Keffi, Nigeria

Abstract

Production of Xanthan Gum Using Xanthomonas campestris Isolated from Some Plants Leaves in Keffi, Nigeria Aim: This research is aimed to produce xanthan gum using Xanthomonas campestris isolated from some plant’s leaves in Keffi, Nigeria. Study Design: To isolate and identify Xanthomonas campestris from some plant leaves (mango, orange, rice), to produce xanthan gum using Xanthomonas campestris, is done to determine the effects of fermentation time, temperature, pH, and carbon source on xanthan gum production by Xanthomonas campestris isolates. Place and Duration of Study: Department of Microbiology, Nasarawa State University Keffi, Nasarawa State, Nigeria, from January 2017 to December 2017. Methodology: Leaves with dark rot spots were collected from Keffi area of Nasarawa state, Nigeria. Xanthomonas campestris was isolated from the leaves were collected from Malt, Yeast Medium(YM), by following standard microbiological methods. Potato peel starch substrates extracted from potato peels were used as fermentation medium for the production of xanthan gum. The effect of time, temperature, pH and carbon source on xanthan gum production were observed. Results: Xanthomonas campestris were isolated from plants leaves in Keffi and they were able to produce xanthan gum. It was also observed that 72 hours, 30°C, pH 6.0, potato peel substrate concentration 10% and sucrose as carbon source were the optimal factors  for production of xanthan gum using Xanthomonas campestris. Conclusion: From this study it can be deduced that Xanthamonas spp isolated from leaves in Keffi are capable of producing Xanthan gum at optimal conditions, further studies to standardize the inoculum and medium for xanthan gum production is necessary to achieve a product of greater and better quality.