Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity

Costa, Larissa Alves de Sousa; Campos, Márcio Inomata; Druzian, Janice Izabel; Oliveira, Ana Maria de; Oliveira, Ênio Nazaré de

doi:10.1155/2014/273650

Cited by 16 publications

(8 citation statements)

References 18 publications

(18 reference statements)

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“…The experimental result was fitted 92.45% with the predicted results and concluded that obtained model was valid for XG production using JSP. The yield achieved in this study comparably higher than the previous studies involved in the production of XG (de Sousa Costa et al 2014;Casas et al 2000;Chaitali et al 2003).…”

Section: Model Validationcontrasting

confidence: 39%

Xanthan gum production using jackfruit-seed-powder-based medium: optimization and characterization

Katherine

Muthukumaran²,

Sharmila³

et al. 2017

3 Biotech

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Xanthan gum (XG) production by Xanthomonas campestris NCIM 2961 using jackfruit seed powder (JSP) as a novel substrate was reported. Central composite design (CCD) of response surface method (RSM) was used to evaluate the linear and interaction effects of five medium variables (JSP, peptone, citric acid, KHPO and KHPO) for XG production. Maximum XG production (51.62 g/L) was observed at the optimum level of JSP (4 g/L), peptone (0.93 g/L), citric acid (0.26 g/L), KHPO (1.29 g/L) and KHPO (0.5 g/L). KHPO and KHPO were found as significant medium components, which served as buffering agents as well as nutrients for X. campestris growth. The obtained biopolymer was characterized as XG by XRD and FTIR analysis. Results of this study revealed that JSP was found to be a suitable low cost substrate for XG production.

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Section: Model Validationcontrasting

confidence: 39%

Xanthan gum production using jackfruit-seed-powder-based medium: optimization and characterization

Katherine

Muthukumaran²,

Sharmila³

et al. 2017

3 Biotech

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“…Multiple approaches have been developed for deactivating, lysing, or removing cells from the broth, including chemical treatments with agents such as alkali, hypochlorite, or enzymes, mechanical means, and thermal treatment. 12,52,60 Nevertheless, chemical treatment at elevated pH levels can lead to de-pyruvilation of the product, and the use of enzymes requires their removal from the medium, which leads to additional costs. 10 After the fermentation process, the bacteria and their enzymes can be inactivated by pasteurization during post-fermentation processing.…”

Section: Slmentioning

confidence: 99%

Sources and methods of manufacturing xanthan by fermentation of various carbon sources

Dey,

Chatterji

2023

Biotechnology Progress

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Xanthan gum, an anionic polysaccharide with an exceptionally high molecular weight, is produced by the bacterium Xanthomonas sp. It is a versatile compound that has been utilized in various industries for decades. Xanthan gum was the second exopolysaccharide to be commercially produced, following dextran. In 1969, the US Food and Drug Administration (FDA) approved xanthan gum for use in the food and pharmaceutical industries. The food industry values xanthan gum for its exceptional rheological properties, which make it a popular thickening agent in many products. Meanwhile, the cosmetics industry capitalizes on xanthan gum's ability to form stable emulsions. The industrial production process of xanthan gum involves fermenting Xanthomonas in a medium that contains glucose, sucrose, starch, etc. as a substrate and other necessary nutrients to facilitate growth. This is achieved through batch fermentation under optimal conditions. However, the increasing costs of glucose in recent years have made the production of xanthan economically unviable. Therefore, many researchers have investigated alternative, cost‐effective substrates for xanthan production, using various modified and unmodified raw materials. The objective of this analysis is to investigate how utilizing different raw materials can improve the cost‐efficient production of xanthan gum.

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“…Apart from ‘traditional’ approaches such as optimizing growth conditions, the use of agro‐industrial, organic by‐products as a sustainable, alternative nutrient source is an interesting aspect (Murad et al ., 2019). In this sense, a variety of waste materials has been evaluated, for example shrimp shell (De Sousa Costa et al ., 2014), lignocellulosic waste such as coconut shell and cocoa husk (da Silva et al ., 2018) as well as chicken feather peptone and sugar beet molasses (Ozdal and Kurbanoglu, 2019). Nevertheless, the transfer of these approaches to industrial scale is limited, since the choice of the nutrient source is tightly coupled to considerations regarding supply security and continuously high raw material quality, absence of impurities and required upstream processes.…”

Section: Microbial Polysaccharides: Functionalities and Their Applicability In Industrymentioning

confidence: 99%

Water‐soluble polymers in agriculture: xanthan gum as eco‐friendly alternative to synthetics

Berninger¹,

Dietz²,

López

2021

Microbial Biotechnology

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Water-soluble polymers (WSPs) are a versatile group of chemicals used across industries for different purposes such as thickening, stabilizing, adhesion and gelation. Synthetic polymers have tailored characteristics and are chemically homogeneous, whereas plant-derived biopolymers vary more widely in their specifications and are chemically heterogeneous. Between both sources, microbial polysaccharides are an advantageous compromise. They combine naturalness with defined material properties, precisely controlled by optimizing strain selection, fermentation operational parameters and downstream processes. The relevance of such bio-based and biodegradable materials is rising due to increasing environmental awareness of consumers and a tightening regulatory framework, causing both solid and water-soluble synthetic polymers, also termed 'microplastics', to have come under scrutiny. Xanthan gum is the most important microbial polysaccharide in terms of production volume and diversity of applications, and available as different grades with specific properties. In this review, we will focus on the applicability of xanthan gum in agriculture (drift control, encapsulation and soil improvement), considering its potential to replace traditionally used synthetic WSPs. As a spray adjuvant, xanthan gum prevents the formation of driftable fine droplets and shows particular resistance to mechanical shear.Xanthan gum as a component in encapsulated formulations modifies release properties or provides additional protection to encapsulated agents. In geotechnical engineering, soil amended with xanthan gum has proven to increase water retention, reduce water evaporation, percolation and soil erosiontopics of high relevance in the agriculture of the 21st century. Finally, hands-on formulation tips are provided to facilitate exploiting the full potential of xanthan gum in diverse agricultural applications and thus providing sustainable solutions.

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Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity

Cited by 16 publications

References 18 publications

Xanthan gum production using jackfruit-seed-powder-based medium: optimization and characterization

Xanthan gum production using jackfruit-seed-powder-based medium: optimization and characterization

Sources and methods of manufacturing xanthan by fermentation of various carbon sources

Water‐soluble polymers in agriculture: xanthan gum as eco‐friendly alternative to synthetics

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