STUDIES ON ACCLIMATIZATION OF XANTHOMONAS CAMPESTRIS ON WHEY FOR PRODUCTION OF XANTHAN GUM

Abstract

Xanthomonas campestris is an industrially important microorganism which produces xanthan gum, which is extensively applied in food and other industries. Xanthomonas campestris possesses a low level of β-galactosidase activity and therefore is not able to grow and produce significant amounts of xanthan gum, in a medium containing lactose as the sole carbon. β-galactosidase level of Xanthomonas campestris was elevated by physical mutagenesis using controlled exposure to ultraviolet radiation. The mutated strain was then acclimatized on medium containing whey. The mutated strain was found to give the 245% more yield of Xanthan gum on medium containing whey.