Xanthan gum production from cassava bagasse hydrolysate with Xanthomonas campestris using alternative sources of nitrogen |
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Authors: | Adenise L Woiciechowski Carlos R Soccol Saul N Rocha Ashok Pandey |
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Institution: | (1) Biotechnological Processes Laboratory, Chemical Engineering Department, Federal University of Parana, PO Box 19 011, CEP 81531-990 Curitiba-PR, Brazil;(2) Biotechnology Division, Regional Research Laboratory, CSIR, 695 019 Trivandrum, India |
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Abstract: | Cassava bagasse was hydrolyzed using HCl and the hydrolysate was used for the production of xanthan gum using a bacterial
culture of Xanthomonas campestris. Cassava bagasse hydrolysate with an initial concentration of approx 20 g of glucose/L proved to be the best substrate concentration
for xanthan gum production. Among the organic and inorganic nitrogen sources tested to supplement the medium—urea, yeast extract,
peptone, potassium nitrate, and ammonium sulfate—potassium nitrate was most suitable. Ammonium sulfate was the least effective
for xanthan gum production, and it affected sugar utilization by the bacterial culture. In media with an initial sugar concentration
of 48.6 and 40.4 g/L, at the end of fermentation about 30 g/L of sugars was unused. Maximum xanthan gum (about 14 g/L) was
produced when fermentation was carried out with a medium containing 19.8 g/L of initial reducing sugars supplemented with
potassium nitrate and fermented for 72 h, and it remained almost the same until the end of fermentation (i.e., 96 h). |
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Keywords: | Cassava bagasse fermentative process xanthan gum nitrogen sources Xanthomonas campestris |
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