Xanthomonas campestris strain selection for xanthan production from olive mill wastewaters

López, Mario; Moreno, J.; Ramos‐Cormenzana, A.

doi:10.1016/s0043-1354(00)00430-9

Cited by 60 publications

(24 citation statements)

References 13 publications

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“…Also gums delay the hydration and hinder the issue small fat globules from whey. Result of our findings was agree with those reported by Zalazar [7], Ghanbari Shendi et al and Kavas et al [28].…”

Section: Chemical Propertiessupporting

confidence: 93%

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Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

Salari¹,

Zanganeh²,

Fadavi³

et al. 2017

Int J Adv Tech

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Cream cheese produced from pasteurized milk and cream which has soft texture and mild flavor and is one of the most delicious cheese and has high fat and humidity. Nowadays, problems such as obesity, cardiovascular disease, atherosclerosis and cancer are due to consumpting the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at level 0.05, 0.17, 0.3 and carboxymethyl cellulose at 0.02, 0.11, 0.2 on chemical and sensory properties of cream cheese was studied. Chemical results showed that there was no significant difference in pH value between treatments. Protein and dry matter content of the samples ranged from 6.005% to 7.31% and 30.02% to 30.975% respectively. Increasing the level of xanthan and CMC in cream cheese resulted in decrease the dry matter content. There was significant difference (p<0.05) in protein and NaCl content between treatments with increase the used gums, but about fat had not effect. The results of sensory properties including texture, flavor, odor, color and overall acceptability showed that replacing xanthan and CMC had not adverse impact on the organoleptical characteristics of cream cheese and general acceptance of the product was good. The lower levels of xanthan in combination with each of the three levels; 0.02, 0.11, 0.2 CMC gum were more acceptable than other samples.

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Section: Chemical Propertiessupporting

confidence: 93%

“…Xanthan can be used in foods and other segments as a thickening, stabilizing and emulsifying agent and, in synergism with other gums, can act as a gelling agent [7]. Cellulose derivatives such as carboxymethyl cellulose are one of the most edible gums [8,9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

Salari¹,

Zanganeh²,

Fadavi³

et al. 2017

Int J Adv Tech

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“…Xanthan gum, an EPS produced by the bacterium Xanthomonas campestris (the most commercially accepted microbial polysaccharide), has been obtained from OMWW (Lopez and Ramos-Cormenzana 1996). An improved EPS yield could be obtained with a selection of the proper X. campestris strain and an adequate balance between waste concentration and nutrient supplementation (López et al 2001). In these studies, it was reported that a dilution of OMWW (below 60%) in order to reduce the inhibitory effect of phenols and the addition of nitrogen and/or salts led to a significant increase of xanthan yields, with a maximum of 7.7 g l −1…”

Section: Biopolymers and Enzymesmentioning

confidence: 99%

Bioremediation and biovalorisation of olive-mill wastes

Morillo

Antízar-Ladislao

Monteoliva‐Sánchez

et al. 2009

Appl Microbiol Biotechnol

200

104

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Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin. There is as yet no accepted treatment method for all the wastes generated during olive oil production, mainly due to technical and economical limitations but also the scattered nature of olive mills across the Mediterranean basin. The production of virgin olive oil is expanding worldwide, which will lead to even larger amounts of olive-mill waste, unless new treatment and valorisation technologies are devised. These are encouraged by the trend of current environmental policies, which favour protocols that include valorisation of the waste. This makes biological treatments of particular interest. Thus, research into different biodegradation options for olive-mill wastes and the development of new bioremediation technologies and/or strategies, as well as the valorisation of microbial biotechnology, are all currently needed. This review, whilst presenting a general overview, focusses critically on the most significant recent advances in the various types of biological treatments, the bioremediation technology most commonly applied and the valorisation options, which together will form the pillar for future developments within this field.

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“…Lopez et al (2001b) used OMW as a substrate to the production of xanthan using four X. campesteris strains. Differences among strains were found in the range of tolerance to OMW concentration and the xanthan amount obtained.…”

Section: Olive Mill Wastewatermentioning

confidence: 99%