Effect of the Nitrogen Source on Pyruvate Content and Rheological Properties of Xanthan

Abstract

Batch and fed batch cultivations of Xanthomonas campestris with varying amounts of the N source (NH4Cl) yield xanthan polymers which differ in pyruvate content. Analyzing the rheological properties of the xanthans produced exhibits that it is not only the molecular mass but also the pyruvate content that affects the viscosity of xanthan solutions. However, there is obviously no simple functional dependency but rather a step increase in viscosity when going from below 2 to above 3 wt % of pyruvate.

Formulação de meios de cultivo à base de soro de leite para a produção de goma xantana por X. Campestris C7L

“…Gomas com elevado teor de piruvato exibiram leve comportamento tixotrópico, enquanto gomas com baixo teor de piruvato, não demonstraram esse comportamento. Sabe-se, que o conteúdo de piruvato é um indicativo da qualidade da goma xantana [7] portanto, os resultados obtidos sugerem que a goma xantana produzida em soro de leite possui características reológicas adequadas a um produto de boa qualidade. Entretanto, futuros testes devem ser conduzidos visando a melhor caracterização química e reológica da xantana produzida pelo isolado C 7 L em soro de leite.…”

Effect of xanthan gum on processing and cooking quality of nontraditional pasta

“…Xanthan gum is most often produced in batch system. Xanthan gum developed at different or same commercial location can show variation in quality due to difference in the strain of micro‐organism used for XG production (Shu & Yang, ; Peters et al ., ; Leela & Sharma, ; Mohan & Babitha, ) and due to difference in the processing conditions of processing units (Flores‐Candia & Deckwer, ,b; Garcia‐Ochoa et al ., ). Thacker et al .…”

“…The production process is highly influenced by the type and concentration of the different carbon and nitrogen sources as well as other medium components (Umashankar et al ., ), temperature, pH, aeration and agitation (Shu & Yang, , ; Garcia‐Ochoa et al ., ; Letisse et al ., ; Borges et al ., , ). Consequently, fermentation conditions affect the quality of XG (Flores‐Candia & Deckwer, ,b). The molecular weight values reported in the literature are very diverse.…”

Use of Chicken Feather Peptone and Sugar Beet Molasses as Low Cost Substrates for Xanthan Production by Xanthomonas campestris MO-03

“…Organic nitrogen sources were found to be good for the production of xanthan gum with higher pyruvic acid contents [14,34]. However, the high concentrations of inorganic nitrogen reduced the amount of pyruvic acid of the xanthan gum [2,35]. Moreover, the pyruvate content of the xanthan gum is affected by various fermentation parameters (pH, temperature, media composition, oxygen, and incubation time) [2,9].…”