The in vitro microbial degradation of gum arabic
2006
Mahdi, A.A.(University of Khartoum, Shambat (Sudan). Faculty of Agriculture, Dept. of Botany and Agricultural Biotechnology) | Mohamed, H.H.(Ministy of Agriculture and Forestry, Khartoum North (Sudan). Dept. of Plant Protection)
In a study on the amenability of gum arabic to microbial degradation in the laboratory, the bacterial load of fresh gum nodules was 2.1xI0E3-8.2xl0E3 CFU/g, while mould counts ranged from 9.0xsquare l0 to 2.4x10E3; no yeasts were isolated. Autoclaving successfully removed all microbial entities. All mould isolates, as well as 55.7% of the bacterial isolates, could grow on gum arabic as the sole source of carbon in t he growth medium, but the rates of growth showed wide variation. Products of the bacterial degradation were mainly acids, whereas the major product of degradation by moulds was ethanol. Associated with these changes, there were marked alterations in the gum arabic distinguishing characteristics, most notable among which was a drop in the values of optical rotation, relative viscosity, intrinsic viscosity and molecular weight
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