Impact of Amino Acids, Nitrogen Source and Buffering System on Xanthan Yield Produced on Hydrolyzed Whey Lactose

Murad, H.A.; Mohamed, Samar H.; Abu-El-Kha, Asmaa G.

doi:10.3923/biotech.2017.69.76

Cited by 7 publications

(9 citation statements)

References 34 publications

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“…It was reported that the presence of glutamate, aspartate, proline, hydroxyproline, threonine and alanine stimulated xanthan gum production [33]. Also, Murad et al [14] found that several amino acids (cysteine, histidine, glycine and serine) were suitable for xanthan gum production. To produce xanthan gum, X. campestris needs several nutrients, including micronutrients (e.g.…”

Section: Resultsmentioning

confidence: 99%

“…Especially, organic nitrogen sources have been found to be better than inorganic nitrogen sources for xanthan production. Peptone [14], yeast extract, corn steep liquor [15] and ram horn peptone [13] have been used as organic nitrogen source in xanthan gum fermentations. Therefore, there is a need for cheap and available organic nitrogen sources.…”

Section: Introductionmentioning

confidence: 99%

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Valorisation of chicken feathers for xanthan gum production using Xanthomonas campestris MO-03

Özdal

Kurbanoğlu

2018

Journal of Genetic Engineering and Biotechnology

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Xanthan gum is an important commercial polysaccharide produced by Xanthomonas species. In this study, xanthan production was investigated using a local isolate of Xanthomonas campestris MO-03 in medium containing various concentrations of chicken feather peptone (CFP) as an enhancer substrate. CFP was produced with a chemical process and its chemical composition was determined. The addition of CFP (1–8 g/l) increased the conversion of sugar to xanthan gum in comparison with the control medium, which did not contain additional supplements. The highest xanthan production (24.45 g/l) was found at the 6 g/l CFP containing control medium in 54 h. This value was 1.73 fold higher than that of control medium (14.12 g/l). Moreover, addition of CFP improved the composition of xanthan gum; the pyruvate content of xanthan was 3.86% (w/w), higher than that of the control (2.2%, w/w). The xanthan gum yield was also influenced by the type of organic nitrogen sources. As a conclusion, CFP was found to be a suitable substrate for xanthan gum production.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Valorisation of chicken feathers for xanthan gum production using Xanthomonas campestris MO-03

Özdal

Kurbanoğlu

2018

Journal of Genetic Engineering and Biotechnology

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“…Souw and Demain [27] showed that glutamate was the best nitrogen source for production of xanthan gum. Murad et al [28] studied the optimization of xanthan production by X. campestris using acid hydrolyzed whey as a cheap source of carbohydrate and nitrogen. Researchers [28] also concluded that the cysteine, alanine, and histidine were the best nitrogen sources for the production of xanthan gum.…”

Section: Effect Of Cfp On Xanthan Gum Productionmentioning

confidence: 99%

“…Murad et al [28] studied the optimization of xanthan production by X. campestris using acid hydrolyzed whey as a cheap source of carbohydrate and nitrogen. Researchers [28] also concluded that the cysteine, alanine, and histidine were the best nitrogen sources for the production of xanthan gum. Others have reported that some organic nitrogen sources such as yeast extract [29], ram horn peptone [30], and peptone-tyrptone [28] contribute to the formation of xanthan gum.…”

Section: Effect Of Cfp On Xanthan Gum Productionmentioning

confidence: 99%

“…Researchers [28] also concluded that the cysteine, alanine, and histidine were the best nitrogen sources for the production of xanthan gum. Others have reported that some organic nitrogen sources such as yeast extract [29], ram horn peptone [30], and peptone-tyrptone [28] contribute to the formation of xanthan gum. The results of our previous studies [19,21,23] showed that CFP contains all of these amino acids (alanine, cysteine, glutamate, and proline) at varying concentrations.…”

Section: Effect Of Cfp On Xanthan Gum Productionmentioning

confidence: 99%

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

Özdal¹,

Kurbanoğlu²

2019

Fermentation

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Xanthan gum is one of the polysaccharides most commonly used in a broad range of industries (food, cosmetics, pharmaceutical, etc.). Agro-industrial by-products are being explored as alternative low-cost nutrients to produce xanthan gum by Xanthomonas campestris. In this study, for the production of xanthan gum, sugar beet molasses and chicken feather peptone (CFP) were used as carbon and nitrogen sources, respectively. X. campestris produced the highest level of xanthan gum (20.5 g/L) at 60 h of cultivation using sugar beet molasses (40 g/L total sugar) supplemented with CFP (4 g/L) at pH 7, 200 rpm, and 30 °C. The pyruvic acid content of the xanthan gums increased with increasing CFP concentration. Compared with commercial organic nitrogen sources (tryptone, bacto peptone, and yeast extract), the highest production of xanthan gum was obtained with CFP. Moreover, among the tested peptones, the highest pyruvic acid (3.2%, w/w) content was obtained from CFP. The usage of sugar beet molasses and CFP as substrates in industries would enable a cost-efficient commercial production. These results suggest that sugar beet molasses and CFP can be used as available low-cost substrates for xanthan gum production by X. campestris.

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Biotechnological approach for valorization of whey for value-added products

Kaur¹,

Panwar²,

Panesar³

2020

Food Industry Wastes

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Impact of Amino Acids, Nitrogen Source and Buffering System on Xanthan Yield Produced on Hydrolyzed Whey Lactose

Cited by 7 publications

References 34 publications

Valorisation of chicken feathers for xanthan gum production using Xanthomonas campestris MO-03

Valorisation of chicken feathers for xanthan gum production using Xanthomonas campestris MO-03

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

Biotechnological approach for valorization of whey for value-added products

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