Xanthomonas sp. NYW79 and use thereof

A technology of Xanthomonas and uses, applied in the field of biotechnology applications, can solve problems such as gene mutation and gene change, and achieve the effect of increasing yield and solving the problem of decolorization
CN105861401AActive Publication Date: 2016-08-17ORDOS ZHONGXUAN BIOCHEM
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ORDOS ZHONGXUAN BIOCHEM
Publication Date
2016-08-17

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Abstract

The invention relates to Xanthomonas sp. NYW79 and use thereof. NYW79 strain is used to produce non-pigmented xanthan gum via the following steps such as activation culturing, liquid seed culturing, fermentation culturing and xanthan gum precipitating. The yield of xanthan gum production using the NYW79 strain is higher than 14.9% as high as that by induction of starting NY07 strain; OD value of fermentation broth is decreased by higher than 77.1%, the production of xanthan gum with NYW79 strain can substantially solve the fading problem of xanthan gum products, and xanthan gum polysaccharide yield is significantly increased.
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Description

【Technical field】

[0001] The invention belongs to the application field of biotechnology. More specifically, the present invention relates to a strain of Xanthomonas sp. NYW79, and also relates to the use of Xanthomonas sp. NYW79. 【Background technique】

[0002] Xanthan gum (xanthan gum) is a kind of microbial extracellular heteropolysaccharide produced by fermentation of Xanthomonas campestris with carbohydrates as the main raw material. Its molecules are composed of D-glucose, D-mannose, D - Composed of glucuronic, acetic and pyruvic acids. Xanthan gum has many unique physical and chemical properties, mainly manifested in significant pseudoplasticity, good thickening property, good emulsification stability, high viscosity at low concentration, strong suspending ability for solids and wide temperature resistance , Freeze-thaw resistance, acid and alkali resistance, etc. It is widely used in the food industry as a thickener, emulsifier, quality improver, and suspending ag...

Claims

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