Comparative Study Between Isolated Xanthomonas Campestris from Rotten Cabbage and Xanthamonas Campestris Culture by YDC Media as Substrate

Abstract

Xanthomonas campestris is a gram-negative bacterium which causes black rot disease in varieties of brassicas which include cabbage, cauliflower, broccoli, turnip and radish. The cabbage samples were collected locally from Cameron Highlands, Pahang Darul Makmur. The bacteria were locally isolated and cultured to produce pure species of the bacteria which later several analysis and a series of fermentation was done in order to obtain Xanthan gum. Fermentation procedure conducted through shake flask fermentation. Five different culture and media combination were fermented to compare the final results of each substrate. On specific time intervals e.g.: every 2 h sampling, several analysis were conducted to determine bacteria cell mass and glucose concentration of the fermentation samples. After the completion of the fermentation, Xanthan gums were recovered through precipitation by isopropanol.