Impact of Preservation Conditions on Fatty Acids, Xanthan Gum Production and Other Characteristics of Xanthomonas campestris pv. mangiferaeindicae IBSBF 2103

Springer Science and Business Media LLC - Tập 57 - Trang 351-358 - 2017
Graciete S. Silva1, Denilson J. Assis1, Janice I. Druzian1, Maria B. P. P. Oliveira2, Paulo L. L. Ribeiro1, Soraia M. Cordeiro1, Cleber A. Schmidt1
1Federal University of Bahia (UFBA), Salvador, Brazil
2Faculty of Pharmacy, University of Porto – UPORTO, Porto, Portugal

Tóm tắt

The conditions of storage, cultivation and maintenance of microbial cultures should preserve the microbiological homogeneity, phenotypic and genotypic characteristics to ensure better reproducibility of metabolic production. To evaluate the influence of the storage condition on the composition of cell fatty acids, genetic profile and biochemical characteristics of Xanthomonas campestris pv. mangiferaeindicae IBSBF 2103, as well as, to identify its relationship with the yielding and viscosity of the xanthan gum produced, this study monitored the strain preserved in two simple and widely used conditions, ultra-freezer (−80 °C) and refrigeration (3–8 °C) during 5 months. Were identified and quantified 13 fatty acids. The cells preserved at −80 °C showed more stable concentration of all fatty acids, producing more xanthan gum and with higher viscosity. The chromosomal analysis obtained with the enzyme XbaI revealed 17 distinct fragments with maximum size of 485 kilobases, without variations among the subcultures maintained in both storage conditions. The X. campestris pv. mangiferaeindicae subcultures preserved at −80 °C showed less pronounced phenotypic variations, which had positive influence in the qualitative and quantitative characteristics of the xanthan gum produced.

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Springer Science and Business Media LLC

Tập 57

351-358

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