The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件以及其提纯分离的技术。
The fermentation medium of J-12(Xanthomonas campestris) was studied with mono-factorial experiments and orthogonal design.
分别用单因素法和正交试验法对野油菜黄单胞菌J-12的发酵培养基成分进行研究。
Recently, the extracellular proteases produced by Xanthomonas campestris pv. campestris have been demonstrated at molecular level to be important in pathogenicity.
目前已在分子水平上，证实了甘蓝黑腐病黄单胞菌产生的胞外蛋白酶在致病过程中起着重要的作用。
The xanthan gum is the extracellular polysaccharide secreted by xanthomonas campestris from wild rape. It can be produced by fermentation with starch or glucose as the carbon source.
黄原胶是野油菜黄单孢菌分泌的胞外多糖，可用淀粉或葡萄糖为碳源发酵生产。
Black rot in cruciferous vegetables, caused by Xanthomonas campestris pv. campestris is a global disease, generally occurs, resulting in cruciferous vegetables a serious decline in quality and yield.
由野油菜黄单胞菌野油菜致病变种引起的十字花科蔬菜黑腐病是一种全球性的病害，可造成十字花科蔬菜品质和产量严重下降。
Black rot in cruciferous vegetables, caused by Xanthomonas campestris pv. campestris is a global disease, generally occurs, resulting in cruciferous vegetables a serious decline in quality and yield.
由野油菜黄单胞菌野油菜致病变种引起的十字花科蔬菜黑腐病是一种全球性的病害，可造成十字花科蔬菜品质和产量严重下降。
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