Morphological, microscopic, enzymatic and biochemical characteristics of Xanthomonas isolates isolated from Brassica L
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In this study, bacterial isolates belonging to the genus Xanthomonas were obtained from infected cabbage (Brassica L.) leaves and comparatively evaluated according to their morphological, microscopic, enzymatic and selected biochemical characteristics. YDC medium was used for isolation. The obtained X1, X2 and X3 isolates formed yellowish, convex, smooth-edged and mucoid colonies and showed a Gram-negative reaction. Enzymatic tests included starch and gelatin hydrolysis, proteolytic and lecithinase activities, citrate utilization and lipolytic activity. The results demonstrated differences in the level of enzymatic activity among the isolates and provided a basis for comparative selection of promising variants for subsequent biotechnological studies.
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