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

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

C.H. Hsu, Y.F. Chu, S. Argin-Soysal, T.S. Hahm and Y.M. Lo
Journal of Food Science, Vol.69(9)
2004

Abstract

Fibrous matrix Immobilization Polyethylenimine Surface characteristics Xanthan gum Food Science
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.

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