Utilização do soro de mandioca como substrato fermentativo para a biosíntese de goma xantana: viscosidade aparente e produção

Brandão, Líllian Vasconcellos; Esperidião, Maria Cecília Azevedo; Druzian, Janice Izabel

doi:10.1590/s0104-14282010005000029

Cited by 6 publications

(7 citation statements)

References 15 publications

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“…There was an accentuated decrease in the viscosity at 85 °C, which can be explained by the conformational changes occurring in the xanthan molecules [16] . The conformation of xanthan gum suffers a transition from an ordered molecule (helical form) to a disordered one (like a ball of wool) with the action of heat, decreasing the effective hydrodynamic volume and, consequently, the viscosity [1,3,4] . Knowledge of the rheological behavior of polymeric solutions is essential for their processing, evaluation, quality control and industrial acceptability.…”

Section: Nery T B R Et Al -Use Of Green Coconut Shells As An Altmentioning

confidence: 99%

“…The commercial fermentation media used in the production of xanthan gum contains glucose as the carbon source, and the conventional media used in research contains both this source and sucrose. If xanthan were produced commercially in Brazil as from sucrose, this source would represent a relatively small percentage of the production costs, but since the imported polymer is obtained from glucose, the cost of the carbon source represents a critical factor in the fermentation from a commercial point of view [2][3][4][5] . This reality makes it feasible to use xanthan for food and pharmaceutical ends, but not in the petroleum area, where large amounts would be required for the oil exploration process.…”

Section: Introductionmentioning

confidence: 99%

“…), which can be bio-converted into free sugars. Basically this conversion occurs by way of a chemical pre-hydrolysis during the sterilization of the medium, followed by the enzymatic action of the bacteria themselves during fermentation [4,9] . According to data provided by the Urban Rubbish Collection Company of Rio de Janeiro, green coconut shells correspond to about 80% of all rubbish collected along the marine shoreline [10] .…”

Section: Introductionmentioning

confidence: 99%

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Use of green coconut shells as an alternative substrate for the production of xanthan gum on different scales of fermentation

Nery¹,

Cruz²,

Druzian³

2013

Polímeros

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Xanthan, a biopolymer with extensive industrial applications, is commercially produced by fermenting glucose or sucrose using the bacteria Xanthomonas. Green coconut shells, rich in nutrients, could be an alternative substrate to obtain xanthan. This study aimed to evaluate the production and rheological properties of xanthan obtained on different fermentation scales using green coconut shells as the substrate, using its production from sucrose for comparison. Media containing minimal nutritional requirements (carbon, urea, phosphate) were prepared. Upon changing from the conventional medium to the alternative medium there was a 30% increase in production using the shaker and 81% increase using the bioreactor. Increasing the fermentation scale resulted in an increased yield of xanthan and a 30% increase in apparent viscosity. Coconut shells deserve special attention, constituting a possibility for the large scale production of xanthan with cost reduction and application of a residue.

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Section: Nery T B R Et Al -Use Of Green Coconut Shells As An Altmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use of green coconut shells as an alternative substrate for the production of xanthan gum on different scales of fermentation

Nery¹,

Cruz²,

Druzian³

2013

Polímeros

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“…Glucose is usually the most widely used carbon source in the production of xanthan gum (Rosalam & England, 2005), but other sources have been successfully studied to substitute and cheapen the process, such as whey (Nitschke, Rodrigues, & Schinatto, 2001), apple juice residue (Druzian & Pagliarini, 2007), soluble compounds of the green coconut shell (Nery, Cruz, & Druzian, 2013), cassava whey (Brandão, Esperidião, & Druzian, 2010), sugarcane juice (Brandão, Nery, Machado, Esperidião, & Druzian, 2008), lignocellulosic agro-industrial wastes (Silva et al, 2018) and glycerin from biodiesel (Brandão et al, 2013). Since glycerin is low in cost and represents an environmental problem, it is a good option, but further research is needed to determine optimum growth conditions.…”

Section: Introductionmentioning

confidence: 99%

Xanthan gum production by <i>Xanthomonas axonopodis pv. mangiferaeindicae</i> from glycerin of biodiesel in different media and addition of glucose

Gondim

Pereira

Fiaux

2019

Acta Sci. Biol. Sci.

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Biodiesel production has been increasing yearly in Brazil. A large amount of glycerin is generated in this process and needs a correct destination. One possible use of this glycerin in crude form is in biotechnological processes. Xanthan gum is a commercial gum used primarily in the pharmaceutical and food industries as thickener, emulsifier and stabilizer. It is synthetized by species of the bacterium Xanthomonas generally from glucose. However, current research shows that species of this bacterium have the capacity to grow and synthesize the gum using glycerin from biodiesel. The aim of this study was to produce xanthan gum using glycerin from biodiesel production in medium with different nitrogen content, named complex and simple media. The kinetics of fermentation in simple medium showed a two-fold increase in gum production (3.16 kg.m-3) compared to the one in complex medium (1.46 kg.m-3) after 120 hours. The gum generated in this study showed chemical and rheological characteristics of xanthan gum. Glucose supplementation did not show an increase in xanthan production but did increase the consistency index and the behavioral index of solutions of this gum.

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“…As vantagens dos biopolímeros microbianos sobre os obtidos de forma tradicional estão ligadas às propriedades físico-químicas reprodutíveis, custo e suprimentos estáveis. A pesquisa visando à aplicação industrial está concentrada nos polissacarídeos extracelulares, que tem processos de extração e purificação mais simples e maior produtividade e são livres de contaminantes [4,5] . Devido, às propriedades funcionais versáteis, os biopolímeros podem se tornar produtos de grande interesse na criação de novas texturas e, consequentemente, na geração de novos produtos [6] .…”

Section: Introductionunclassified

Produção e caracterização de biomassa extracelular obtida por fermentação submersa usando Lasidioplodia theobromae isolado do cacau

Borges¹,

Costa²,

Druzian³

2014

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Resumo: Gomas produzidas por microrganismos são usadas como modificadores de alimentos e a biomassa residual para isolamento de seus constituintes. O objetivo deste trabalho foi produzir e caracterizar biomassa extracelular por fermentação submersa com Lasidioplodia theobromae isolado de cacau da Bahia com morte descendente. Foram testadas quatro fontes de carbono fermentadas a 28 °C, 180 rpm por 72 horas. A que resultou em maior produção de biomassa foi avaliada quanto à variação da concentração e pH. As frações obtidas foram caracterizadas por infravermelho (FTIR) e análise por termogravimetria (TG), composição centesimal e monossacarídica. A fermentação submersa da sacarose comercial a 40 g.L -1 em pH 4,0 por L. theobromae resultou em máxima produção da fração I (8,64g.L ). Os espectros de FTIR mostraram presença de grupos amino, poliois e ésteres, e nas análises termogravimétricas observaram-se três eventos de perda de massa em diferentes intensidades. As frações contêm mesma composição em proporções diferenciadas, sendo fontes de proteínas (19,88-29,45%), lipídios (11,07-28,79%), cinzas (3,55-3,88%), e carboidratos (30,16-37,96%) compostos unicamente de glicose e manose em diferentes proporções, portanto ambas glucomananas. As frações apresentam propriedades e potencial desejáveis para ampla utilização em processos biotecnológicos de alta relevância científica. Palavras-chave: Goma, Lasidioplodia theobromae, biomassa residual. Production and Characterization of Extracellular Biomass Obtained by the Fermentation Submerged with Lasidioplodia theobromae Isolate from CocoaAbstract: Gums produced by microorganisms are used as food improvement agents and the residual biomass is used for the isolation of their constituents. The objective of this work was to produce and characterize fractions of extracellular biomass in submerged fermentation with Lasidioplodia theobromae isolated from cocoa of Bahia with descending death. We tested four carbon sources fermented at 28 °C, 180 rpm for 72 h. The one resulting in greater production of biomass was evaluated with regard to changes in concentration and pH. The fractions obtained were characterized by infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA), percentage composition and monosaccharide. The submerged fermentation by L. theobromae with commercial sucrose at 40 g.L -1 and pH 4.0 led to a maximum production of fraction I (8.64 g.L -1 ), while the fermentation at 50 g.L -1 and pH 5.0 yielded maximum production of fraction II (23.69 g.L -1 ). The FTIR spectra indicated the presence of amino groups, polyols and esters. Three weight loss events with different intensities were observed in the thermogravimetric analysis. The fractions have the same composition, but with different proportions, being sources of protein (19.88-29.45%), lipids (11.07-28.79%), ash (3.55-3.88%), and carbohydrates (30.16-37.96%) made only of glucose and mannose, i.e. they are both glucomannans. The fractions have desirable properties for wide use in biotechnological processes of hi...

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Utilização do soro de mandioca como substrato fermentativo para a biosíntese de goma xantana: viscosidade aparente e produção

Cited by 6 publications

References 15 publications

Use of green coconut shells as an alternative substrate for the production of xanthan gum on different scales of fermentation

Use of green coconut shells as an alternative substrate for the production of xanthan gum on different scales of fermentation

Xanthan gum production by <i>Xanthomonas axonopodis pv. mangiferaeindicae</i> from glycerin of biodiesel in different media and addition of glucose

Produção e caracterização de biomassa extracelular obtida por fermentação submersa usando Lasidioplodia theobromae isolado do cacau

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