The Effect of Substrate Modification on Xanthan Gum Production by Aerobic Fermentation Method

Djenar, Nancy Siti; Mulyono, Edi Wahyu Sri

doi:10.1166/asl.2017.8800

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“…Substrates for the production of gum xanthan are carbohydrate compounds such as sorbitol, starch, potato starch, or hydrolyzate from molasses for carbon sources, while the nitrogen source may use hydrolyzate from casein, soybean waste, or cell hydrolyzate [2]. X.campestris fermentation using liquid sugar substrate at certain process conditions can produce xanthan gum between 7.9147 -13.8421g / L, yield 36.52% with highest viscosity 11.1453 cPs [3].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Growth Medium Composition on X.campestris Metabolism in Producing Xanthan Gum

Djenar

Mulyono

2018

MATEC Web Conf.

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In the fermentation industry, the role of medium is very important in increasing the growth rate of microbes. Nutrient Agar (NA) is one of the common medium used for growth and increase regeneration X.campestris, while Luria-Bertani medium (LB) is usually used for matters related to X.campestris productivity in producing xanthan gum. To increase the productivity of X.campestris and xanthan gum rendement, this research used medium variation of Nutrient Broth (NB) added with mineral plus inducer and Luria-Bertani Broth (LBB) with 4% substrate of liquid sugar and 2% maize, respectively. Based on FT-IR analysis, both substrates can produce xanthan gum which qualitatively has been compatible with commercial xanthan gum. The 4% liquid sugar yielded of 34.20% - 57.88%, while 2% maize was 54.93% - 73.61%. The use of NB and LBB produced xanthan gum with viscosity of 28-31 cPs and 15-30 cPs, respectively. These viscosity values indicated that xanthan gum can be used as a thickener in its application in industry. Precipitation using a combination of salt with IPA did not provide significant changes to the xanthan gum gain. This is due to the low number of bonds between the cations of the salt and the anions of the xanthan solution.

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Section: Introductionmentioning

confidence: 99%