TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Kasugamycin... Use Pattern and Formulations : Kasugamycin is not registered in the U. S. [September 2005], however, tolerances were established to cover residues on imported tomatoes and peppers from Mexico where the registrant is seeking to register Kasumin® 2L, a liquid formulation comprised of 2% kasugamycin(by weight) as the active ingredient(ai), for use on rice, potato, pepper, and tomato in Mexico. The product is formulated from kasugamycin hydrochloride hydrate(2. 3%) and contains 2% kasugamycin(0. 1667 lb ai/gal) as the free base. Kasugamycin is also formulated as a co-active ingredient(at 5%) along with copper oxychloride(at 45%, expressed as copper) in a wettable powder(WP), designated Kasumin Cobre®. Additionally, the Kasumin® formulation is a WP containing 8% kasugamycin. The principal target organisms are bacteria rot(Erwinia atroseptica) and leaf mold(Cladosporium fulvum) on tomato, and bacteria spot(Xanthomonas campestris, pv vesicatoria) on both tomato and pepper.  3, record 1, English, - kasugamycin%20hydrochloride%20hydrate

Record number: 1, Textual support number: 1 OBS

This is the crystalline HCl hydrate form (derivative) of the antibiotic pesticide (bactericide and fungicide) kasugamycin, and the form in which kasugamycin is usually sold. Note that the Chemical Abstracts Service [CAS] registry number for kasugamycin is 6980-18-3, whereas that of kasugamycin hydrochloride hydrate is 19408-46-9. The molecular structure of this chemical derivative is only slightly different from that of the parent molecule kasugamycin.  4, record 1, English, - kasugamycin%20hydrochloride%20hydrate

Record number: 1, Textual support number: 2 OBS

[5-amino-2-methyl-6-(2,3,4,5,6-pentahydroxycyclohexyloxy)tetrahydropyran-3-yl]amino-alpha-iminoacetic acid hydrochloride hydrate: name used by the International Union of Pure and Applied Chemistry (IUPAC) to identify this substance. The word "alpha" should be replaced by the corresponding Greek letter or italicized.  4, record 1, English, - kasugamycin%20hydrochloride%20hydrate

Record number: 1, Textual support number: 3 OBS

3-O-[2-amino-4-[(carboxyiminomethyl)amino]-2,3,4,6-tetradeoxy-alpha-D-arabino-hexopyranosyl]-D-chiro-inositol monohydrochloride hydrate: name used by CAS to identify this substance. The letter "O" and the prefix "arabino" should be italicized, and the word "alpha" should be replaced by the corresponding Greek letter or italicized.  4, record 1, English, - kasugamycin%20hydrochloride%20hydrate

Record number: 1, Textual support number: 4 OBS

Chemical formulas: C₁₄H₂₈ClN₃O₁₀ or C₁₄H₂₅N₃O₉.ClH.H₂O  4, record 1, English, - kasugamycin%20hydrochloride%20hydrate

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le bactéricide Kasumin 2L est une formule liquide d’hydrate d’hydrochlorure de kasugamycine (2,3 %) contenant 2 % (au poids) de kasugamycine. La kasugamycine est un antibiotique aminoglycosidique (bactéricide) qui supprime la brûlure bactérienne (Erwinia amylovora) des fruits à pépins et réprime la bactériose du noyer (Xanthomonas campestris pv. juglandis) sur les noix ainsi que la tache bactérienne (Xanthomonas campestris pv. vesicatoria) et le chancre bactérien (Clavibacter michiganensis subsp. michiganensis) sur les légumes-fruits (cultivés en serre et en plein champ).  3, record 1, French, - chlorhydrate%20de%20kasugamycine%20hydrat%C3%A9

Record number: 1, Textual support number: 1 OBS

[Il s'agit de] kasugamycine sous forme d'hydrochlorure hydraté.  2, record 1, French, - chlorhydrate%20de%20kasugamycine%20hydrat%C3%A9

Record number: 1, Textual support number: 2 OBS

Ne pas confondre ce produit (numéro de registre du Chemical Abstracts Service [CAS] : 19408-46-9) avec la molécule parente, la kasugamycine (numéro de registre du CAS : 6980-18-3). La kasugamycine est un antibiotique utilisé comme pesticide (bactéricide et fongicide) et habituellement vendu sous forme d'hydrochlorure hydraté.  1, record 1, French, - chlorhydrate%20de%20kasugamycine%20hydrat%C3%A9

Record number: 1, Textual support number: 3 OBS

chlorhydrate de kasugamycine hydraté : terme confirmé par un chimiste d'Agriculture et Agroalimentaire Canada.  1, record 1, French, - chlorhydrate%20de%20kasugamycine%20hydrat%C3%A9

Record number: 1, Textual support number: 4 OBS

hydrochlorure de l'acide [5-amino-2-méthyl-6-(2,3,4,5,6-pentahydroxycyclohexyloxy)tétrahydropyran-3-yl]amino-alpha-iminoacétique hydraté : équivalent du nom chimique anglais utilisé par l'Union internationale de chimie pure et appliquée (UICPA) pour identifier cette substance. Dans ce terme, le mot «alpha» devrait être remplacé par le symbole grec correspondant ou écrit en italique.  1, record 1, French, - chlorhydrate%20de%20kasugamycine%20hydrat%C3%A9

Record number: 1, Textual support number: 5 OBS

monohydrochlorure de 3-O-[2-amino-4-[(carboxyiminométhyl)amino]-2,3,4,6-tétradésoxy-alpha-D-arabino-hexopyranosyl]-D-chiro-inositol hydraté : équivalent du nom chimique anglais utilisé par le CAS pour identifier cette substance. Dans ce terme, la lettre «O» et le préfixe «arabino» devraient s'écrire en italique, et le mot «alpha» devrait être remplacé par le symbole grec correspondant ou s'écrire en italique.  1, record 1, French, - chlorhydrate%20de%20kasugamycine%20hydrat%C3%A9

Record number: 1, Textual support number: 6 OBS

Formules chimiques : C₁₄H₂₈ClN₃O₁₀ ou C₁₄H₂₅N₃O₉.ClH.H₂O  1, record 1, French, - chlorhydrate%20de%20kasugamycine%20hydrat%C3%A9

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Kasugamycin... Use Pattern and Formulations : Kasugamycin is not registered in the U. S. [September 2005], however, tolerances were established to cover residues on imported tomatoes and peppers from Mexico where the registrant is seeking to register Kasumin® 2L, a liquid formulation comprised of 2% kasugamycin(by weight) as the active ingredient(ai), for use on rice, potato, pepper, and tomato in Mexico. The product is formulated from kasugamycin hydrochloride hydrate(2. 3%) and contains 2% kasugamycin(0. 1667 lb ai/gal) as the free base. Kasugamycin is also formulated as a co-active ingredient(at 5%) along with copper oxychloride(at 45%, expressed as copper) in a wettable powder(WP), designated Kasumin Cobre®. Additionally, the Kasumin® formulation is a WP containing 8% kasugamycin. The principal target organisms are bacteria rot(Erwinia atroseptica) and leaf mold(Cladosporium fulvum) on tomato, and bacteria spot(Xanthomonas campestris, pv vesicatoria) on both tomato and pepper.  5, record 2, English, - kasugamycin

Record number: 2, Textual support number: 1 OBS

Kasugamycin is an antibiotic pesticide (bactericide and fungicide) originally used to prevent growth of fungus on rice.  6, record 2, English, - kasugamycin

Record number: 2, Textual support number: 2 OBS

This substance is named after the actinomycete from which it was isolated, Streptomyces kasugaensis.  4, record 2, English, - kasugamycin

Record number: 2, Textual support number: 3 OBS

5-amino-2-methyl-6-(2,3,4,5,6-pentahydroxycyclohexyloxy)tetrahydropyran-3-yl]amino-alpha-iminoacetic acid: name used by the International Union of Pure and Applied Chemistry (IUPAC) to identify this substance. The word "alpha" should be replaced by the corresponding Greek letter or italicized.  3, record 2, English, - kasugamycin

Record number: 2, Textual support number: 4 OBS

1L-1,3,4/2,5,6-1-deoxy-2,3,4,5,6-pentahydroxycyclohexyl 2-amino-2,3,4,6-tetradeoxy-4-(alpha-iminoglycino)-alpha-D-arabino-hexopyranoside: name used by the Chemical Abstracts Service (CAS) to identify this substance. The prefix "arabino" should be italicized, and the words "alpha" should be replaced by the corresponding Greek letters or italicized.  3, record 2, English, - kasugamycin

Record number: 2, Textual support number: 5 OBS

Not to be confused with its crystalline HCL hydrate form (derivative), which is called "kasugamycin hydrochloride hydrate" and which is identified by the CAS registry number 19408-46-9. The latter is the form in which kasugamycin is usually sold. The molecular structure of the derivative is only slightly different from that of the parent molecule kasugamycin (CAS registry number 6980-18-3).  3, record 2, English, - kasugamycin

Record number: 2, Textual support number: 6 OBS

Chemical formula: C₁₄H₂₅N₃O₉  7, record 2, English, - kasugamycin

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

La kasugamycine est un aminoglucoside, produit par Streptomyces kasugaensis, qui présente à la fois des activités antifongiques et antibactériennes.  3, record 2, French, - kasugamycine

Record number: 2, Textual support number: 2 CONT

Le bactéricide Kasumin 2L est une formule liquide d’hydrate d'hydrochlorure de kasugamycine (2,3 %) contenant 2 % (au poids) de kasugamycine. La kasugamycine est un antibiotique aminoglycosidique (bactéricide) qui supprime la brûlure bactérienne (Erwinia amylovora) des fruits à pépins et réprime la bactériose du noyer (Xanthomonas campestris pv. juglandis) sur les noix ainsi que la tache bactérienne (Xanthomonas campestris pv. vesicatoria) et le chancre bactérien (Clavibacter michiganensis subsp. michiganensis) sur les légumes-fruits (cultivés en serre et en plein champ).  4, record 2, French, - kasugamycine

Record number: 2, Textual support number: 1 OBS

acide [5-amino-2-méthyl-6-(2,3,4,5,6-pentahydroxycyclohexyloxy)tétrahydropyran-3-yl]amino-alpha-iminoacétique : équivalent du nom chimique anglais utilisé par l'Union internationale de chimie pure et appliquée (UICPA), et qui a été confirmé par un chimiste d'Agriculture et Agroalimentaire Canada. Dans ce terme, le mot «alpha» devrait être remplacé par le symbole grec correspondant ou écrit en italique.  2, record 2, French, - kasugamycine

Record number: 2, Textual support number: 2 OBS

Ne pas confondre avec la kasugamycine sous forme d'hydrochlorure hydraté, forme sous laquelle se présente habituellement la kasugamycine, et dont le numéro de registre du Chemical Abstracts Service (CAS) est 19408-46-9. (Le numéro de registre du CAS de la kasugamycine est d'ailleurs différent : 6980-18-3).  2, record 2, French, - kasugamycine

Record number: 2, Textual support number: 3 OBS

Formule chimique : C₁₄H₂₅N₃O₉  5, record 2, French, - kasugamycine

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Bacterial blight of barley is caused by the bacterium Xanthomonas translucens pv. translucens and is found on both wheat and barley. Symptoms include long yellow to brown streaks on leaves and blackened glumes.  2, record 3, English, - bacterial%20blight%20of%20barley

Record number: 3, Textual support number: 1 OBS

bacterial blight of barley: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 3, English, - bacterial%20blight%20of%20barley

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

maladie bactérienne de l'orge : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 3, French, - maladie%20bact%C3%A9rienne%20de%20l%27orge

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A disease caused by Xanthomonas malvacearum which is prevalent in all cotton producing areas. It is characterized by small, circular, or angular, translucent, water-soaked spots on the leaves which darken to brown or black. It may result in the shedding of leaves, the shedding of bolls, stem blight, boll rot, and a reduction of the lint grade due to stains. The damage over the whole U. S. is from one to two percent of the total crop.  2, record 4, English, - bacterial%20blight%20of%20cotton

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Les résultats du tableau 7.4 laissent à entendre que quelques gènes montrent de la dominance; dans le cas du bras noir du coton, la distinction entre des gènes majeurs plus ou moins additifs et des polygènes n'est pas facile.  1, record 4, French, - bras%20noir%20du%20coton

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A bacterial disease that attacks forage grasses and cereal grains.  2, record 5, English, - bacterial%20leaf%20streak

Record number: 5, Textual support number: 1 CONT

Bacterial leaf streak(Xanthomonas campestris subsp holcicola) is widely distributed on sorghums-including sudangrass and Johnsongrass. Other plants that may become infected include corn, pearl millet, and foxtail millet. Narrow, water-soaked and translucent(1/8 by 1 to 6 inch long streaks), with red or brown borders and irregular blotches of color interrupting the streaks, form on the leaves. Irregular, oval blotches develop later as lesions enlarge and merge covering much of the leaf blade. The blotches have tan centers and red or brown margins. When infection is severe, leaves may wither and drop early.  1, record 5, English, - bacterial%20leaf%20streak

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Maladie bactérienne qui attaque les graminées fourragères et les céréales.  2, record 5, French, - maladie%20des%20stries%20bact%C3%A9riennes

Record number: 5, Textual support number: 1 CONT

Maladie des stries bactériennes, Xanthomonas holcicola. Dans le champ, les premiers symptômes que l'on peut observer sont des taches ou des stries discontinues, étroites, d'aspect huileux ou translucides, un peu rougeâtres. Ensuite, le centre des taches devient de couleur tannée. Les stries peuvent s'élargir pour former des taches ovales irrégulières avec des bordures rouges et le centre de couleur tannée. Les exsudats bactériens se dessèchent et forment des croûtes à la surface des lésions.  3, record 5, French, - maladie%20des%20stries%20bact%C3%A9riennes

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

Los síntomas del rayado foliar bacteriano consisten en lesiones de color pardo amarillo, de 2-3 mm de ancho, con márgenes amarillos ondulados e irregulares paralelos a los nervios de las hojas. Las lesiones pueden extenderse a lo largo de toda la hoja y a menudo se unen formando grandes áreas necróticas que se parecen mucho a los síntomas de los daños por sequía.  1, record 5, Spanish, - rayado%20foliar%20bacteriano

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A disease of forage grasses [caused by Xanthomonas campestris].  3, record 6, English, - bacterial%20wilt

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Maladie des graminées fourragères causée par Xanthomonas campestris.  1, record 6, French, - fl%C3%A9trissement%20bact%C3%A9rien

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 OBS

Xanthomonas campestris generalmente penetra por los bordes de las hojas, causando una necrosis que avanza en forma de "V" hacia el centro de la hoja. Una vez que invade las nervaduras, sigue avanzando hasta llegar al tallo. Cuando éste es invadido en todo su alrededor la planta se marchita y muere.  1, record 6, Spanish, - mancha%20bacteriana

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Xanthomonas campestris. Black Rot of Crucifers, bacterial blight, stump rot of cabbage, cauliflower, broccoli, brussels sprouts, kale, mustard, radish, rutabaga, stock, and turnip.  2, record 7, English, - Xanthomonas%20campestris

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Le Xanthomonas campestris, agent de la nervation noire des crucifères, s'insinue ainsi activement grâce aux gouttelettes exsudées au niveau des stomates aquifères.  2, record 7, French, - Xanthomonas%20campestris

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Bacteria Gram negativa, causante de la podredumbre negra de las crucíferas.  1, record 7, Spanish, - Xanthomonas%20campestris

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A bacterial disease of tobacco and other solanaceous plants caused by Xanthomonas solanacearum; characterized by sudden wilting of the leaves which turn yellow and brown, and by death of the plant.  2, record 8, English, - Granville%20wilt

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

En anglais, la flétrissure bactérienne du tabac est parfois désignée sous le nom de «Granville wilt», du nom du comté de Granville en Caroline du Nord où l'on a pour la première fois constaté de graves dommages causés par la maladie.  1, record 8, French, - fl%C3%A9trissure%20bact%C3%A9rienne%20du%20tabac

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Si un campo ha sido infestado con marchitez bacteriana, se debe evitar la siembra de papa u otros cultivos [...] Evitar el cultivo de solanáceas (tomate, berenjena, pimiento, tabaco, jengibre y maní), ya que ellos son altamente susceptibles a la enfermedad.  3, record 8, Spanish, - marchitez%20bacteriana%20del%20tabaco

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A destructive disease that attacks all cultivated types of crucifers [caused by the bacterium Xanthomonas campestris pv campestris].  1, record 9, English, - black%20rot%20of%20crucifers

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

La nervation noire est causée par la bactérie Xanthomonas campestris pv. campestris qui peut infecter la plupart des cultures de crucifères à tout stade phénologique.  1, record 9, French, - nervation%20noire%20des%20crucif%C3%A8res

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A gum obtained by microbial fermentation from the Xanthomonas campestris organism [that] is very stable to viscosity change over varying temperatures, pH, and salt concentrations, [that] is also very pseudoplastic which results in a decrease in viscosity with increasing shear, [that] reacts synergistically with guar gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation [and that] is used in salad dressings, sauces, desserts, baked goods, and beverages at 0. 05 to 0. 50%.  6, record 10, English, - xanthan%20gum

Record number: 10, Textual support number: 1 OBS

The polysaccharide or "biopolymer" is typically used in enhanced oil recovery processes ...  7, record 10, English, - xanthan%20gum

Record number: 10, Textual support number: 2 OBS

Use: In foods, non-foods, and cosmetics as stabilizer and emulsifying agent. Potential use in chemically enhanced oil recovery.  4, record 10, English, - xanthan%20gum

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Sécrétions mucilagineuses, produites par des souches de Xanthomonas, composées de polysaccharides à base de chaînes de glucose, à l'image de la cellulose, avec des molécules de mannose et d'acides uroniques en position latérale.  6, record 10, French, - polysaccharide%20de%20type%20Xanthane

Record number: 10, Textual support number: 1 OBS

Leur poids moléculaire se situe vers un million. Utilisée comme agent de texture en technologie alimentaire pour ses propriétés hydrocolloïdales, en raison de sa stabilité chimique et de l'indépendance de son comportement physico-chimique vis-à-vis du pH.  6, record 10, French, - polysaccharide%20de%20type%20Xanthane

Record number: 10, Textual support number: 1 CONT

[Parmi les] types de polymères [qui ont été] employés sur champ pour la récupération assistée du pétrole [se trouvent] deux échantillons de polysaccharides de type Xanthane (XCPS), présentés sous forme de moût de fermentation [...]  7, record 10, French, - polysaccharide%20de%20type%20Xanthane

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Symptoms and Controls of Crop Diseases... Head and Seed Diseases-Bacterial... Black chaff, Xanthomonas translucens pv. translucens. Symptoms. Stem at base of head develops thin black stripes. Black stripes form on glumes and alternating dark and light spots develop on awns("barber pole" effect). Blighted seedlings develop when infected seed is planted.  1, record 11, English, - black%20chaff

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

[Nom du pathogène] : Xanthomonas translucens.  1, record 11, French, - glume%20noire

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

caused by Xylophilus ampelinus(=Xanthomonas ampelina)  2, record 12, English, - grapevine%20bacterial%20blight

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

causée par Xanthomonas ampelina (Panag.) (= Xylophilus ampelinus)  3, record 12, French, - maladie%20d%27Ol%C3%A9ron

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A destructive, bacterial disease caused by Xanthomonas vasculorum; characterized by pale green to yellow stripes on the leaves which are flecked with reddish dots diffusing with age. In time the lesions turn red to brown and the affected tissues die.  2, record 13, English, - gumming%20disease

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

maladie de la canne à sucre  1, record 13, French, - gommose

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A disease caused by Xanthomonas phaseoli.  2, record 14, English, - fuscous%20blight

Record number: 14, Textual support number: 1 OBS

It is characterized by small, translucent, water-soaked leaf spots, the surrounding tissues turning yellow and dying; small spots on the pods turning reddish with age; and sometimes by water spots or streaks appearing on the petioles and stems.  2, record 14, English, - fuscous%20blight

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Maladie du haricot causée par Xanthomonas phaseoli var. fuscans.  1, record 14, French, - br%C3%BBlure%20commune%20%28vari%C3%A9t%C3%A9%20brun%20noir%29

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

any bacterial disease of plants marked by spotting of the infected part.  2, record 15, English, - bacterial%20spot

Record number: 15, Textual support number: 1 OBS

Dark, raised, scablike spots, 1/8 to 1/4 inch in diameter, appear on green tomatoes. The centers of the spots are slightly sunken. Dark, greasy, 1/8 inch spots occur on the older leaves, causing them to drop. (The Ortho Problem Solver, p. 774).  3, record 15, English, - bacterial%20spot

Record number: 15, Textual support number: 2 OBS

Bacterial spot of tomato and pepper. Xanthomonas vesicatoria(Doidge) Dowson.(Vegetable Diseases and Their Control, p. 528).  3, record 15, English, - bacterial%20spot

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

(...) maladie parasitaire de la tomate et du piment qui est causée par une bactérie Xanthomonas campestris pv. vesicatoria. (Maladies de la tomate et du céleri, p. 15).  2, record 15, French, - tache%20bact%C3%A9rienne

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Of the thousands of different polysaccharides that can be microbially produced the best-known is xanthan, which is made by the bacterium Xanthomonas campestris. This colloidal substance is added to many foods as a stabilizer and thickener, and the petroleum industry is beginning to include it as an ingredient in drilling muds.  1, record 16, English, - xanthan

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Sur les milliers de polysaccharides différents pouvant être produits par voie microbienne, le plus connu est le xanthane fabriqué par la bactérie Xanthomonas campestris. Cette substance colloïdale est ajoutée à de nombreux aliments comme stabilisateur et [...] [épaississeur], et l'industrie pétrolière commence à l'utiliser dans les boues de forage.  1, record 16, French, - xanthane

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A genus of bacteria in the family Pseudomonadaceae; straight rods that produce a yellow growth on agar media.  2, record 17, English, - Xanthomonas

Record number: 17, Textual support number: 1 CONT

Xanthomonas is primarily a genus of plant pathogens causing leaf, stem, and fruit spots, and occasionally blight of plants. Members produce a yellow carotenoid pigment which is insoluble in the culture medium.  3, record 17, English, - Xanthomonas

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Genre IV [des Pseudomonadaceae] - Xanthomonas. Défini par Dowson (1939), il regroupe les bâtonnets asporulés, Gram négatifs, mobiles par un cil polaire (ou une touffe de cils polaires), pigmentés en jaune (pigment insoluble dans l'eau et non diffusible). Ils sont pathogènes pour les plantes chez lesquelles ils provoquent des lésions nécrotiques, plus rarement des cécidies.  1, record 17, French, - Xanthomonas

Record 17,  Textual support,  Spanish