Xanthan gum produced by <i>Xanthomonas campestris</i> from cheese whey: production optimisation and rheological characterisation

Mesomo, Michele Cristiane; Silva, Marceli Fernandes; Boni, Gabriela; Padilha, Francine Ferreira; Mazutti, Márcio A.; Mossi, Altemir José; Oliveira, Débora de; Luccio, Marco Di; Treichel, Helen

doi:10.1002/jsfa.3743

Cited by 39 publications

(33 citation statements)

References 14 publications

(24 reference statements)

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“…The exopolysaccharides (EPSs) are composed of secondary metabolites produced when some microorganisms are not in conditions favorable to their proliferation (Mesomo et al 2009). EPSs consist of monosaccharides and may include noncarbohydrate constituents, such as acetate, pyruvate, succinate and phosphate (Pace 1992).…”

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confidence: 99%

Production, extraction and characterization of exopolysaccharides produced by the native Leuconostoc pseudomesenteroides R2 strain

Paulo

Boffo

Branco

et al. 2012

An. Acad. Bras. Ciênc.

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The genus Leuconostoc belongs to a group of lactic acid bacteria usually isolated from fermented vegetables, which includes species involved in the production of exopolysaccharides (EPS). These biopolymers possess considerable commercial potential. Because of the wide variety of industrial applications of EPS, this study aimed to produce and characterize the native exopolysaccharide strain Leuconostoc pseudomesenteroides R2, which was isolated from cabbage collected in a semi-arid region of Bahia. We employed the following conditions for the production of EPS: 10.7% sucrose, pH 8.2, without agitation and incubation at 28°C for 30 hours. The fermentation broth was treated with ethanol and generated two types of polysaccharide substances (EPS I and EPS II). The identification of EPS I and EPS II was conducted using FT-IR, 1 H, 13 C and DEPT-135 NMR spectra. The two substances were identified as linear dextran α polysaccharides (1 → 6) which indicated different characteristics with respect to thermal analysis and density of free packaging, viscosity and time of solubilization. Both dextrans are of low density, possess high thermal stability and exhibited the behavior characteristic of pseudoplastic polymers.

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confidence: 99%

Production, extraction and characterization of exopolysaccharides produced by the native Leuconostoc pseudomesenteroides R2 strain

Paulo

Boffo

Branco

et al. 2012

An. Acad. Bras. Ciênc.

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“…3 that k La increases sharply with the stirred speed and superficial gas velocity, meaning that an adequate oxygen supply could be reached by this means. However, Mesomo et al [8] obtained the maximum xanthan gum at intermediate values of the superficial gas velocity and stirred speed. This could be due to the shear stress caused by the blade tips of the impeller that increase the death rate.…”

Section: Model Parametersmentioning

confidence: 97%

“…The influence of the number of sub-intervals (1)(2)(3)(4)(5)(6)(7)(8) in the objective function values (Eq. 1) was also evaluated and the best results were obtained using 6 sub-intervals in the time domain (data not shown).…”

Section: Model Parametersmentioning

confidence: 99%

“…After the validation, the hybrid model was used to simulate the xanthan gum production considering the model parameters estimated in the run 9, where the superficial gas velocity and stirred speed were 16.7 9 10 -6 m s -1 and 6.5 s -1 , respectively, as presented in Table 1, since this condition was previously optimized by Mesomo et al [8], leading to the highest concentration of xanthan gum after 72 h of fermentation. The model was used to evaluate the effects of initial cell and lactose concentrations, using the experimental design methodology as tool for optimization.…”

Section: Simulation Of the Xanthan Gum Production In The Batch Bioreamentioning

confidence: 99%

“…Based on those results, the effects of stirred speed and superficial gas velocity on the production were evaluated by the experimental design methodology using a batch bioreactor [8]. Although the production was experimentally optimized by Mesomo et al [8], the kinetics of cell growth, lactose consumption and xanthan gum production, which are affected by these variables, were not presented. Thus, such unpublished kinetic data were used to develop a mathematical model of the process, undoubtedly an essential tool for scale-up, optimization and control and reactor design of xanthan gum production.…”

Section: Introductionmentioning

confidence: 99%

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Hybrid modeling of xanthan gum bioproduction in batch bioreactor

Zabot

Mecca

Mesomo

et al. 2011

Bioprocess Biosyst Eng

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This work is focused on hybrid modeling of xanthan gum bioproduction process by Xanthomonas campestris pv. mangiferaeindicae. Experiments were carried out to evaluate the effects of stirred speed and superficial gas velocity on the kinetics of cell growth, lactose consumption and xanthan gum production in a batch bioreactor using cheese whey as substrate. A hybrid model was employed to simulate the bio-process making use of an artificial neural network (ANN) as a kinetic parameter estimator for the phenomenological model. The hybrid modeling of the process provided a satisfactory fitting quality of the experimental data, since this approach makes possible the incorporation of the effects of operational variables on model parameters. The applicability of the validated model was investigated, using the model as a process simulator to evaluate the effects of initial cell and lactose concentration in the xanthan gum production.

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Microbial and Enzymatic Polysaccharides

Kralj

Khandige

Guan

et al. 2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Polysaccharides are ubiquitous and the largest substantive material class in nature (eg, structural in plants (cellulose, starch), algae (alginate), and (microbes) and throughout history polysaccharides have found extensive use in many industrial applications, for example in packaging (paper and board), fiber and textiles (eg, cotton and viscose), adhesives, and even in early engineered thermoplastic materials (eg, cellulose esters). Sourced from nature and in general biocompatible, many polysaccharides have applications across various food and food additive applications. The broad functionality and general good compatibility are attractive properties increasingly desired as focus on sustainability is increasing. This article will discuss the established product range of microbial polysaccharides utilized across a range of specialty applications such as food, personal care, and industrials. Product categories such as alginates, bacterial cellulose, curdlan, dextran, diutan, emulsan, fructan, gellan, pullulan, sceroglucan, succinoglycan, welan, and xanthan gum will be reviewed. In addition, the emerging platform technology enzymatic polymerization is discussed with special focus on the transformational promise for this approach toward engineered polysaccharide structures. This approach allows for the rational and systematic design of polysaccharide materials controlling aspects such as molecular weight, branching, and particle morphology.

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Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation

Abstract: BACKGROUND: This aim of this study was the production and rheological characterisation of xanthan gum by Xanthomonas campestris pv. mangiferaeindicae IBSBF 1230 using industrial media and experimental design techniques in a bench bioreactor.

Cited by 39 publications

References 14 publications

Production, extraction and characterization of exopolysaccharides produced by the native Leuconostoc pseudomesenteroides R2 strain

Production, extraction and characterization of exopolysaccharides produced by the native Leuconostoc pseudomesenteroides R2 strain

Hybrid modeling of xanthan gum bioproduction in batch bioreactor

Microbial and Enzymatic Polysaccharides

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