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

Abstract

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.

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

“…These results suggested that the increase in xanthan gum concentration was not dependent on the increase in the growth related. Similar results were reported in the previous studies [23][24][25]. The initial nitrogen concentration and type also affected xanthan production.…”

“…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. For the production of xanthan gum, X. campestris requires some micro-(e.g., K, Fe, P, Mg, S and Ca salts) and macronutrients (C and N) [31,32].…”

“…The least xanthan gum was obtained in the CM containing YE (16.44 g/L). This positive effect of CFP may be a result of high amino acid and mineral contents [20,23]. The nitrogen contents of CFP, BP, TP and YE are 9.0 [23], 13.8, 10, and 10.9 (g/100 g) [26], respectively.…”

“…This positive effect of CFP may be a result of high amino acid and mineral contents [20,23]. The nitrogen contents of CFP, BP, TP and YE are 9.0 [23], 13.8, 10, and 10.9 (g/100 g) [26], respectively. Since CFP is chemically synthesized, the ash content (about 41%) is also high in other organic nitrogen sources (11-15%) [23].…”

“…campestris MO-03 strain had been isolated from the infected plant leaf. This strain could produce 14.5 g/L xanthan gum when cultivated in media with the initial glucose concentration of 40 g/L [23]. According to the literature, the best carbon sources are glucose and sucrose for xanthan gum production [2].…”