Xanthan gum characterization and production kinetics from pomace of Vitis vinifera

Abstract

Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio‐based products such as xanthan gum. The aim of the present study was to determine the potential use of grape juice by‐products as a sole carbon source in the production of xanthan gum by four Xanthomonas strains and evaluate the fermentation kinetics and rheological behavior of the produced gums. In addition, the produced gum was tested in pudding as a model food. Xanthomonas isolates exhibited a higher (6.25%) xanthan gum production than standard strain from grape juice pomace and the highest production was found as high as 5.1 g/L for X. axonopodis pv. vesicatoria isolated from pepper plant. In general, all bacteria exhibited growth associated kinetics for xanthan production and substrate consumption. X. hortorum pv. pelargonii presented the best apparent viscosity at 1% and 2% concentrations with 46 and 14 Pa.s, respectively. Viscosity of pudding sample prepared by commercial gum was found the highest with 254.7 Pa.s. This work showed that grape juice pomace without any pretreatment can be an excellent alternative substrate for industrial xanthan gum production. Novelty Impact Statement Investigation of xanthan gum fementation by Xanthomonas strains from grape pomace can solve many problems in terms of environment protection and cost of raw material. Grape pomace with a high sugar content did not need enzymatic hydrolysis process before fermentation, which made it cheaper carbon source for production of bacterial products. Therefore, this research showed for the first time that xanthan gum can also be produced from grape pomace with a high yield.

Data-driven intelligent modeling, optimization, and global sensitivity analysis of a xanthan gum biosynthesis process

“…The isolate was maintained on a glucose-containing nutrient agar slant at 4 °C [ 8 ]. The composition of the fermentation medium adopted was previously reported [ 37 ]. The medium was made up of citric acid (2.1 g/l), MgCl 2 (0.507 g/l), H 3 BO 4 (0.006 g/l), FeCl 3 ·6H 2 O (0.020 g/l), CaCO 3 (0.020 g/l), ZnO (0.006 g/l), and Na 2 SO 4 (0.089 g/l).…”

Production of Bacterial Exopolysaccharides: Xanthan and Bacterial Cellulose

“…Xanthan has a high tolerance to deviations in the pH range of 2-12 and a high resistance to temperature changes. These properties confer industrial relevance and can explain the wide commercial EPS acceptance [65]. The commercial demand is a key point stimulating studies to increase xanthan production on an industrial scale by sustainable processes to exploit the microorganism potential [66,67].…”

Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology

“…Moreover, XG is a dry, tasteless, whiteto-cream, and biodegradable powder, and is less expensive compared to synthetic polymers [9]. These properties add industrial value and explain the wide commercial acceptance of this polysaccharide, whereby the xanthan market is constantly expanding to meet its global demand [7,10]. The global XG market grows at a significant rate of 5.6% since 2019, predicting that its market value will reach USD 1.2 billion by 2030 [11].…”

“…These conditions represent a pivotal point in XG production by affecting the fermentative medium cost, further promoting changes in the gum characteristics, downstream processes, and, consequently, in its productivity [7,16]. In addition, the adjustment of the strains with the conditions applied in the fermentation are important as they directly influence the characteristics, techniques, yields, compositions, and structures [7,10] of the XG produced. The different strains present different productivity levels depending on the factors implemented during the fermentation [17] The Xanthomonas strains used to produce XG that are most reported in the literature are X. campestris pv.…”