Influence of strain and fermentation time on the production, composition, and properties of xanthan gum

Abstract

The objective of this study was to monitor the influence of Xanthomonas spp. and fermentation time on the production, properties, and composition of xanthan gum, verifying how these variables affect the biopolymer synthesis and properties. Three strains were monitored for 168 h of fermentation. Every 24 h, a sample was collected to determine cell growth, gum production, and substrate consumption. Fourier transform infrared, X‐ray diffraction, rheology, molecular characterization, thermogravimetric analysis, sugars, and acids analyzes were performed to characterize the gums produced and to identify possible differences in these properties and composition. The results showed the influence of strain and the fermentation time in production (Pr645 = 0.047 g L−1 h−1, Pr290 = 0.039 g L−1 h−1, Pr1155 = 0.149 g L−1 h−1) and gum quality, since the viscosity was highest in the first 48 h for strains 290 (148.71 MPa s−1) and 645 (135.28 MPa s−1), while for Strain 1155, the maximum value identified for this property was 90.48 MPa s−1. These results are of practical importance, since they allow obtaining better quality xanthan, enabling reduction of production costs. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48557.

Screening of Local Wild Xanthomonas Species for Xanthan Production on Crude Glycerol-based Medium

“…According to the data presented in Table 1, cultivation time and combination of producing strain and cultivation time have a statistically significant effect on xanthan concentration in cultivation media when biosynthesis is performed by X. campestris strains isolated from crucifers (p < 0.05). This result is in agreement with the results obtained in the research, performed in Brazil where it is confirmed that cultivation time of X. campestris strains has significant effect on xanthan productivity [17]. The mean 1, also show that effect of producing strain on xanthan concentration in cultivation media is insignificant when using strains isolated from crucifers (p > 0.05).…”

“…Besides the producing strain, cultivation time also has significant effect on xanthan quantity and quality [17]. Generally, fermentation time for xanthan production on glycerol containing media ranges from 48 h to 168 h [14,18,19].…”

Xanthan gum: applications, challenges, and advantages of this asset of biotechnological origin

“…Furthermore, xanthan gum has a similar capacity to polymers of mineral and synthetic origin in forming pseudoplastic films, however, it has the advantage of its biological origin, in addition to the fact that it does not cause any harm to the user's health. the pseudo-plasticity effect is very important in cosmetics and was verified by (Miranda et al, 2020) during the development of the study on the characterization of different oils of natural origin, where the authors used xanthan gum as a stabilizing agent. this characteristic was also described by Abu et al (2021) during research on the properties of xanthan gum.…”

“…Xanthan gum is produced by gram-negative bacteria of the genus Xanthomonas sp. of which many species have production capacity, including X. arboricola, X. axonopodis, X. campestris, X. citri, X. Fragaria, X. gummisudans, X. juglandis, X. phaseoli, and X. vasculorium (Miranda et al, 2020). However, among those mentioned, the bacterium with the highest industrial efficiency, with about 80% conversion, is X. campestris, and therefore it is generally preferred (Lei et al, 2017).…”

“…the production of xanthan gum occurs through submerged aerobic fermentation, with a complex and specific culture medium that must contain inorganic salts, carbon portions, trace elements, and a carbon source, such as glucose for example. Cultivation media generally indicated for the production of xanthan gum are reported with Cadmus (1978) and garcía-ochoa et al ( 2000) (Miranda et al, 2020). After fermentation, the inactivation of the bacterium X. campestris must occur, as it is phytopathogenic.…”