CHARACTERIZATION AND IDENTIFICATION OF Xanthomonas spp. ISOLATED FROM INFECTED Brassicaceae AND SELECTION OF POTENTIAL XANTHAN GUM PRODUCER

Xanthomonas spp. synthesize a complex exopolysaccharide called xanthan gum, which has significant commercial value. Xanthomonas-infected vegetables exhibiting typical spot symptoms were used in this study. Isolation was done by streaking the sample suspension on Yeast Malt agar. A colony that resembled purified before simple phenotypic test and identified using BIOLOG 16 rRNA sequencing. The screening based their performance fermentation shake flask, under controlled conditions. yield viscosity of gum produced from each bacterium compared to campestris PV. strain ATCC33913. There 411 wild types successfully isolated ten strains selected for evaluation. results showed, production (g/L) varied (1.57 - 8.24) with 0.64 4.71 g/g biomass. Strain C206 highest concentration (8.24±0.20 g/L) others control strain, ATCC 33913 (2.27±0.10g/L). 4.71±0.18 (g/g biomass) C298 followed C279 3.88±0.04 biomass). From our investigation, polymers significantly dependent bacterial strain. Based stable produced, X. further studies product optimization.