Effects of surface characteristics and xanthan polymers on the immobilization of Xanthomonas campestris to fibrous matrices

The production of xanthan gum, an industrially important microbial exopolysaccharide, was enhanced by using Xanthomonas campestris cells adsorbed to cotton fibers. However, the function of xanthan polymers during cell adsorption has not been elucidated. Polyethylenimine (PEI), a cationic polyelectro...

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Bibliographic Details
Published in:Journal of food science 2004-12, Vol.69 (9), p.E441-E448
Main Authors: Hsu, C.H, Chu, Y.F, Argin-Soysal, S, Hahm, T.S, Lo, Y.M
Format: Article
Language:English
Subjects:
bacterial adhesion
Biological and medical sciences
Cells
Cotton
Fibers
fibrous matrix
food biotechnology
Food industries
Food science
Fundamental and applied biological sciences. Psychology
immobilization
immobilized cells
polyethylenimine
surface active properties
surface characteristics
thickeners
xanthan gum
Xanthomonas campestris
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Summary:The production of xanthan gum, an industrially important microbial exopolysaccharide, was enhanced by using Xanthomonas campestris cells adsorbed to cotton fibers. However, the function of xanthan polymers during cell adsorption has not been elucidated. Polyethylenimine (PEI), a cationic polyelectrolyte, was employed to investigate respective effects of fiber surface properties and xanthan polymers during cell adsorption. Adsorption of X. campestris cells to fiber was independent of fiber roughness and hairiness, and the effect of electrostatic interactions between cells and fiber was insignificant. Fiber hydrophilicity was critical in initiating cell-fiber contacts, whereas xanthan polymers enhanced retention of cells on fiber surface. The untreated cotton showed the highest immobilization efficiency and xanthan production.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2004.tb09928.x