Commenced in January 2007
Paper Count: 30677
Optimization of Conditions for Xanthan Gum Production from Waste Date in Submerged Fermantation
Abstract:Xanthan gum is one of the major commercial biopolymers. Due to its excellent rheological properties xanthan gum is used in many applications, mainly in food industry. Commercial production of xanthan gum uses glucose as the carbon substrate; consequently the price of xanthan production is high. One of the ways to decrease xanthan price, is using cheaper substrate like agricultural wastes. Iran is one of the biggest date producer countries. However approximately 50% of date production is wasted annually. The goal of this study is to produce xanthan gum from waste date using Xanthomonas campestris PTCC1473 by submerged fermentation. In this study the effect of three variables including phosphor and nitrogen amount and agitation rate in three levels using response surface methodology (RSM) has been studied. Results achieved from statistical analysis Design Expert 7.0.0 software showed that xanthan increased with increasing level of phosphor. Low level of nitrogen leaded to higher xanthan production. Xanthan amount, increasing agitation had positive influence. The statistical model identified the optimum conditions nitrogen amount=3.15g/l, phosphor amount=5.03 g/l and agitation=394.8 rpm for xanthan. To model validation, experiments in optimum conditions for xanthan gum were carried out. The mean of result for xanthan was 6.72±0.26. The result was closed to the predicted value by using RSM.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1063348Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2237
 Besbes, S., Hentati, B., Blecker, C., Deroanne, C., Lognay, G., Drira, N. E., et al. (2005). Voies de valorisation des sous produits de dattes: Valorisation du noyau. Microbiologie Hygiène Alimentaire, 18, 3-11.
 Besbes, S., Cheikhrouhou, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N. E., et al. (2006). Voies de valorisation des sous produits de dattes: Valorisation de la pulpe. Microbiologie Hygiène Alimentaire, 18, 3-7.
 Rosalam, S., & England, R. (2006). Review of xanthan gum production from unmodified starches by Xanthomonas camprestris sp. Enzyme and Microbial Technology, 39, 197-207.
 Besbes, S., Drira, L., Blecker, C., Deroanne, C., & Attia, H. (2009). Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Food Chemistry, 112, 406-411.
 Shu, C. H., & Yang, S. T. (1990). Effects of temperature on cell growth and xanthan production in batch cultures of Xanthomonas campestris. Biotechnology and Bioengineering, 35, 454-468.
 Kalogiannis, S., Iakovidou, G., Liakopoulou-Kyriakides, M., Kyriakidis, D., and Skaracis, G. (2003). Optimization of xanthan gum production by Xanthomonas campestris grown in molasses. Process Biochemistry, 39: 249-256.
 Kamoun, A., Samet, B., Bouaziz, J., & Chaabouni, M. (1999). Application of the rotatable orthogonal center composite design to the optimization of the formulation and utilization of a useful plasticizer for cement. Analysis, 27, 91-96.
 Tait, M. I., and Shutherland, I. W., (1986). Effect of growth condition on production composition and Viscosity of Xanthomonas campestris. Expolysacharide Journal of General Microbiology, 132: 1483-1492.
 Papagianni, M., Psomas, S. K., Batsilas, L., Paras, S. V., Kyriakidis, D. A., and Liakopoulou-Kyriakides, M. (2001). Xanthan production by Xanthomonas campestris in batch cultures. Process Biochemistry, 37: 73-80.
 Souw, P., and Demain. A., (1980). Role of Citrate in Xanthan production by Xanthomonas campestris. Journal of Fermentation Technology, 58: 411-416.
 Kurbanoglu, E. B., and Kurbanoglu, N. I. (2007). Ram horn hydrolysate as enhancer of xanthan production in batch culture of Xanthomonas campestris EBK-4 isolate. Process Biochemistry, 42: 1146-1149.