Low Acyl Gellan Gum as a Gelling Agent in Medium of Saccharomyces Yeasts

2018 ◽  
Vol 14 (4) ◽  
Author(s):  
Liguo Zhang ◽  
Jinhua Du ◽  
Yang Jiang
Keyword(s):  
Culture Media ◽  
Gellan Gum ◽  
Gelling Agent ◽  
Porous Structures ◽  
Colony Diameter ◽  
Microbiological Culture ◽  
Gelling Temperature ◽  
Plating Method ◽  
Alternative Gelling Agent ◽  
Saccharomyces Yeasts

Abstract Commercial agar used in microbiological culture has a disadvantage of impurity and opacity. This work aimed to provide an alternative gelling agent to agar and the function of low acyl gellan gum in microbiological culture media was studied. The results showed the texture and water activity of GYGs (glucose-YNB medium containing low acyl gellan gum at different concentrations of 0.3%, 0.6%, 0.9%, 1.2%, 1.5%) were suitable for cultivation of Saccharomyces yeasts. The gelling temperature of GYGs was enhanced with the increased concentration of low acyl gellan gum, while clarity of medium and colony diameter decreased. Scanning electron microscope showed that GYG09 (glucose-YNB medium containing 0.9% low acyl gellan gum) possessed homogeneous porous structures, which was superior to GYA20 with respect to higher clarity and lower dosage of gelling agent when surface plating method was used; however, GYG09 was not suitable for pour plating method.

Isubgol as an Alternative Gelling Agent for Microbial Culture Media

1997 ◽  
Vol 6 (2) ◽  
pp. 129-131 ◽  
Author(s):  
Neeru Jain ◽  
Shruti Gupta ◽  
Shashi B. Babbar
Keyword(s):  
Culture Media ◽  
Gelling Agent ◽  
Microbial Culture ◽  
Alternative Gelling Agent

scholarly journals Use of Alternative Gelling Agents Reveals the Role of Rhamnolipids in Pseudomonas aeruginosa Surface Motility

Biomolecules ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1468
Author(s):  
Charles D. Morin ◽  
Eric Déziel
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Strong Dependence ◽  
Gellan Gum ◽  
Gelling Agent ◽  
Gelling Agents ◽  
Bacterial Surface ◽  
Solid Media ◽  
Surface Motility ◽  
Wetting Agents ◽  
The Impact

Pseudomonas aeruginosa is a motile bacterium able to exhibit a social surface behaviour known as swarming motility. Swarming requires the polar flagellum of P. aeruginosa as well as the secretion of wetting agents to ease the spread across the surface. However, our knowledge on swarming is limited to observed phenotypes on agar-solidified media. To study the surface behaviour and the impact of wetting agents of P. aeruginosa on other surfaces, we assessed surface motility capabilities of the prototypical strain PA14 on semi-solid media solidified with alternative gelling agents, gellan gum and carrageenan. We found that, on these alternative surfaces, the characteristic dendritic spreading pattern of P. aeruginosa is drastically altered. One striking feature is the loss of dependence on rhamnolipids to spread effectively on plates solidified with these alternative gelling agents. Indeed, a rhlA-null mutant unable to produce its wetting agents still spreads effectively, albeit in a circular shape on both the gellan gum- and carrageenan-based media. Our data indicate that rhamnolipids do not have such a crucial role in achieving surface colonization of non-agar plates, suggesting a strong dependence on the physical properties of the tested surface. The use of alternative gelling agent provides new means to reveal unknown features of bacterial surface behaviour.

scholarly journals Selection of the optimal culture medium for cultivation Fusarium sporotrichioides Sherb

2020 ◽  
Author(s):  
I.L. Astapchuk ◽  
◽  
N.A. Marchenko ◽  
G.V. Yakuba ◽  
A.I. Nasonov ◽  
...  
Keyword(s):  
Growth Rate ◽  
Growth And Development ◽  
Maximum Degree ◽  
Culture Medium ◽  
Culture Media ◽  
High Variability ◽  
Fusarium Sporotrichioides ◽  
Cultural Characteristics ◽  
Colony Diameter ◽  
Selection Of

The influence of various culture media on the growth, morphological and cultural characteristics of the fungus F. sporotrichioides was studied. Ten culture media were used in our research. A comparative study of the growth rate of the F. sporotrichioides mycelium made it possible to identify two media that are the most suitable for the cultivation and identification of this species, namely carrot and tomato agar. We took into account such criteria as ensuring the maximum degree of sporulation, rapid growth and development of mycelium (the 7th day), colony diameter (71–78 mm), as well as the ease of preparation. Nirenberg culture medium can be used to obtain a large number of conidia of the fungus. Because of the high variability of cultural characteristics of F. sporotrichioides, we recommend using different composition of media.

scholarly journals Use of extruded hard-to-cook bean flour in substitution of yeast extract and peptone in microbiological culture media

2009 ◽  
Vol 25 ◽  
pp. S232-S233 ◽  
Author(s):  
K.F. Fernandes ◽  
K.A. Batista ◽  
I.T.N. Campos ◽  
L.A. Bataus
Keyword(s):  
Yeast Extract ◽  
Culture Media ◽  
Microbiological Culture ◽  
Bean Flour

scholarly journals Effect of Gellan Gum and Xanthan Gum Synergistic Interactions and Plasticizers on Physical Properties of Plant-Based Enteric Polymer Films

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 121 ◽  
Author(s):  
Na Zhang ◽  
Xiaohui Li ◽  
Jing Ye ◽  
Yucheng Yang ◽  
Yayan Huang ◽  
...  
Keyword(s):  
Water Vapor ◽  
Polymer Films ◽  
Xanthan Gum ◽  
Tensile Elongation ◽  
Gellan Gum ◽  
Gelling Agent ◽  
Mixed System ◽  
Synergistic Interactions ◽  
Peg 400 ◽  
Enteric Polymer

The mechanical and barrier properties of plant-based enteric polymer films were enhanced by synergistic interactions between binary gum mixtures and adding plasticizers. The results indicated that the best ratio of gellan gum (GG) and xanthan gum (XG) was 7:3 by comparing tensile strength, tensile elongation, transmittance, and water vapor permeability of plant-based enteric polymer films and rheological properties of solutions. Polyethylene glycol 400 (PEG-400) was an effective plasticizer in improving plasticity and water vapor barrier property of the plant-based enteric polymer film. Rheology measurement and different characterization methods, including Fourier transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, X-ray diffraction, and scanning electron microscopy, were used to explain interactions between GG and XG as well as PEG-400 and components of the film. The new mixed system, composed of GG/XG mixture with ratio of 7:3 as a novel gelling agent and PEG-400 as a plasticizer, was applied to prepare plant-based enteric hard capsules, which have potential applications in medicines and functional food preparations.

Frozen prepared microbiological culture media

1973 ◽  
Vol 49 (2-3) ◽  
pp. 137-139
Author(s):  
Bernard Witlin
Keyword(s):  
Culture Media ◽  
Microbiological Culture

A Study on the Gelation Properties and Rheological Behavior of Gellan Gum

2013 ◽  
Vol 284-287 ◽  
pp. 20-24 ◽  
Author(s):  
Yue Cheng Meng ◽  
Lun Bo Hong ◽  
Jian Qiu Jin
Keyword(s):  
Calcium Chloride ◽  
Calcium Ions ◽  
Rheological Behavior ◽  
Critical Concentration ◽  
Gellan Gum ◽  
Calcium Lactate ◽  
Buffer Solution ◽  
Exponential Relationship ◽  
Gelling Temperature ◽  
Gum Content

The effects of gellan gum and calcium ions concentration on gelation characteristics and rheological behavior were investigated using TA(texture analysis)and mechanical rheometer which monitored respectively press strength and the evolution of G′. At a premium gellan gum content of 0.02g in 100ml buffer solution, increasing calcium ions concentration led to an increase in the gelation strength, but when calcium ions content reached a critical concentration values range from 0.015% to 0.02%, gelation strength begin to decrease. While in the same content of calcium ions, calcium lactate exhibits grater effects on gelation strength than calcium chloride. The temperature at the onset of gelation and the gelation rates showed an increase with the increasing of gellen and calcium ions content. At the same calcium ions concentration, the evolution of modulus storage (G′), gel temperature and rate are higher with the addition of calcium lactate than using calcium chloride. Our study indicated exponential relationship between gelling temperature (gelling rate) and calcium concentration.

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