Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source (original) (raw)
Related papers
2011
Xanthan gum production by Xanthomonas campestris PTCC 1473 using cheese whey as carbon source was studied. The pre-treatment of cheese whey and effect of agitation rate on the medium were investigated in order to improve xanthan gum production. The cheese whey is a plentiful residue obtained during the cheese processing and its removal in the environment causes several drawbacks. The bioconversion of this by-product in added value products is an important alternative to overcome this environmental problem. Maximum xanthan gum productions were observed after 72 h using cheese whey as sole carbon source at agitation rate 550 rpm, yielding approximately 16.5 g/l. This value is higher than some results presented in the literature using waste material as substrate. FT- IR studies also carried out for further conformations of compatibility.
Production of xanthan gum by Xanthomonas species using starch as carbon source
Minerva Biotecnologica
AIM: The main goal of the present study was to examine the possibility of using starch as the main substrate for microbial production of xanthan gum by Xanthomonas campestris and Xanthomonas pelargonii. METHODS: The bacteria were cultivated on starch hydrolyzate and glucose (as a reference) at three different sugar concentrations of 20, 30, and 40 g/L. Samples were taken at different time intervals (24, 48, and 72 h) from cultivation broth and concentration of xanthan was determined. General linear regression method was employed to analyze the results. RESULTS: For starch hydrolyzate and glucose, the highest xanthan concentration of 8.7 and 7.8 g/L, respectively, was achieved at 40 g/l of substrate concentration after 48 h for Xanthomonas campestris. For all substrate concentrations, maximum xanthan production was obtained after 48 h while prolonged cultivation time (72 h) reduced the concentration significantly. Generally, differences between product yields obtained in cultures con...
Xanthan production by Xanthomonas campestris using whey permeate medium
World Journal of Microbiology and Biotechnology, vol. 28, pp. 2759-2764, 2012
Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the determination of the optimal concentration of glucose, galactose and lactose. In addition, whey was used under various treatment procedures (de-proteinated, partially hydrolyzed by β-galactosidase and partially hydrolyzed and de-proteinated) as culture medium, to study the production of xanthan in a 2 l bioreactor with constant stirring and aeration. A production of 28 g/l was obtained when partially hydrolysed whey by β-galactosidase was used, which proved to be one of the highest xanthan gum production reported so far. At the same time, an effort has been made for the control and selection of...
Production of Polysaccharides (Xanthan gum) by Xanthomonas campestris pv. Sesame
2018
Many microorganisms and plants were found produce polysaccharides which are widely varying in their composition and structure. The extracellular polysaccharide produced by Xanthomonas campestris pv. campestris, is chemically analyzed and used industrially. However, only the xanthan gum which was ranking as the best among the ten polysaccharides was used commercially in large amounts. The xanthan gum has numerous applications in food and other industries. The present study was aiming to investigate the capacity of X; campestris pv. sesami for the production of xanthan gum, using culture media containing different carbon sources. The properties of the produced material were investigated (pH, viscosity, and chromatographic analysis using thin layer chromatography). The results showed that the weight of the product was increasing with time reaching about 9.8g at the tenth day compared to only 2.1g on the second day. The results of the effect of different carbon sources indicated that...
Optimization of Xanthan Gum Fermentation Utilizing Food Waste
GRD Journals , 2021
Xanthan Gum, a product used widely in the food industry, possesses high commercial value. The problem with Industrial Xanthan fermentation is its prohibitive cost of using pure sucrose as substrate. Food waste such as Carrot and Pumpkin peels contains glucose, sucrose, vitamins and minerals that are utilized by Xanthomonas campestris at a favourable pH. Effect of pH, whey and multivitamins have been studied on the yield. Xanthan was purified using chilled Isopropyl alcohol following a standard protocol. The yields of xanthan gum with Carrot, Pumpkin and MGYP at pH 6.0 were 40.88g/L, 31.4g/L and 14.06, respectively. Altering the pH in the experiment from 6.0 to 6.8 immensely influenced the biopolymer's yield. Supplementing media with whey and multivitamins rendered positive results. Tackling the problem of food waste in India is difficult and we have recycled food waste to make an economical medium for a high-value food additive i.e., Xanthan gum.