Dataset Information

Comprehensive proteome profiling of a Xanthomonas campestris pv campestris B100 culture grown in a minimal medium with a specific focus on nutrient consumption and xanthan biosynthesis

ABSTRACT: Xanthan is the most used polysaccharide of bacterial origin. There are many industrial applications for xanthan, especially in food products. The organism Xanthomonas campestris is commonly used for xanthan fermentation, but little is known about the xanthan synthesis mechanism on the proteome level. The study used a label-free LC-MS/MS method to investigate the protein shifts during a typical xanthan fermentation of 72 hours. Two thousand four hundred sixteen proteins were identified, representing 54.75 % of the 4413 entries in the reference database. One thousand seven hundred forty-nine proteins were measured in a quantifiable quality. The quality of the proteome data was examined by the abundance changes of the ribosomal proteins according to the growth phases. The phenotypic changes during the cultivation, especially processes known to be influencing or close related to xanthan production, were investigated by proteome analysis. These processes were nitrogen metabolism, sugar nucleotide metabolism, and xanthan synthesis. This study shows the abundance of changes in central metabolites during a xanthan fermentation of Xcc. The presented research provides crucial information for further biotechnological studies to improve xanthan production.

INSTRUMENT(S): Q Exactive

ORGANISM(S): Xanthomonas Campestris Pv. Campestris Str. B100

SUBMITTER: Ben Struck

LAB HEAD: Prof. Dr. Karsten Niehaus

PROVIDER: PXD041470 | Pride | 2024-05-24

REPOSITORIES: Pride

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Comprehensive Proteome Profiling of a <i>Xanthomonas campestris</i> pv. Campestris B100 Culture Grown in Minimal Medium with a Specific Focus on Nutrient Consumption and Xanthan Biosynthesis.

Struck Ben B Wiersma Sanne Jitske SJ Ortseifen Vera V Pühler Alfred A Niehaus Karsten K

Proteomes 20240403 2

Xanthan, a bacterial polysaccharide, is widespread in industrial applications, particularly as a food additive. However, little is known about the process of xanthan synthesis on the proteome level, even though <i>Xanthomonas campestris</i> is frequently used for xanthan fermentation. A label-free LC-MS/MS method was employed to study the protein changes during xanthan fermentation in minimal medium. According to the reference database, 2416 proteins were identified, representing 54.75 % of the ...[more]

PMID: 38651371

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			Action	DRS
	RAW_Xcc_Proteome.zip	Other
	andromeda_Xcc_proteome.zip	Other
	checksum.txt	Txt
	mqpar_Xcc_proteome.xml	Xml
	txt_MaxQuant_Xcc_proteome.zip	Other