Investigation of cellular fatty acid composition of Xanthomonas spp. as chemical markers of productivity and quality of xanthan gum

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.

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

Miranda

Costa

Assis

et al. 2019

J of Applied Polymer Sci

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Unleashing the potential of xanthan: a comprehensive exploration of biosynthesis, production, and diverse applications

Rashidi

Azelee

Zaidel

et al. 2023

Bioprocess Biosyst Eng

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Biosynthesis, structure and antioxidant activities of xanthan gum from Xanthomonas campestris with additional furfural

Kang

Zeng

et al. 2019

Carbohydrate Polymers

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Investigation of cellular fatty acid composition of Xanthomonas spp. as chemical markers of productivity and quality of xanthan gum

Cited by 5 publications

References 29 publications

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

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

Unleashing the potential of xanthan: a comprehensive exploration of biosynthesis, production, and diverse applications

Biosynthesis, structure and antioxidant activities of xanthan gum from Xanthomonas campestris with additional furfural

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