Xanthan Production by Mutant Strain of Xanthomonas campestris TISTR 840 in Raw Cassava Starch Medium

Abstract

Raw cassava starch was

Production, recovery and applications of xanthan gum by Xanthomonas campestris

“…If pH falls below 5.0, the formation of xanthan drastically reduces. Thus, it is necessary to control the fermentation medium at the optimum pH of 7.0 (Gumus et al, 2010;Kerdsup et al, 2009;Psomas et al, 2007;Silva et al, 2009) using a buffer or addition of base during process. Adequately designed agitation is necessary to disperse the introduced air evenly throughout the medium.…”

“…Partially hydrolyzed starches that have been utilized in xanthan gum production are from hydrolyzed rice, barley and corn flour (Glicksman, 1975). Acid whey (Charles and Radjai, 1977), cheese whey , sugarcane molasses (El-Salam et al, 1993;Kalogiannis et al, 2003), a mixture of mannose and glucose (Jean-Claude et al, 1997), waste sugar beet pulp (Yoo and Harcum, 1999), maize (Achayuthakan et al, 2006), cassava starch (Kerdsup et al, 2009) and peach pulp (Papi et al, 1999) also utilized in xanthan gum production. Yields and qualities of xanthan gum have been reported to be competitive, however, glucose still give the best in terms of product yield (Rosalam et al, 2008;Lo et al, 1997b), constancy of supply and product quality (Davidson, 1978).…”

“…Temperatures employed for xanthan gum production range from 25 to 34°C, but culture at 28 and 30°C is quite common (Table 2). Many authors (Borges et al, 2008;Gumus et al, 2010;Psomas et al, 2007;Silva et al, 2009;Kerdsup et al, 2009) showed that 28°C was the optimal production temperature of xanthan gum. Psomas et al (2007) observed the highest yield of xanthan gum production can be obtained with decreasing temperature from 30 to 25°C or increasing from 30 to 35°C.…”

“…Most authors (Gumus et al, 2010;Kerdsup et al, 2009;Psomas et al, 2007;Silva et al, 2009) agreed that neutral pH is the optimum value for growth of X. campestris. During xanthan production, the pH decreases from neutral pH to values close to 5 because of acid groups present in xanthan (Borges et al, 2008).…”

“…Nasr et al (2007) used 2D micromodel for microbial oil recovery investigation and showed that the most efficient concentration of xanthan for enhanced oil recovery (EOR) is 1000 mg L À1 . Some authors (Kerdsup et al, 2009;Salah et al, 2010;Rottava et al, 2009;Gumus et al, 2010;Kurbanoglu and Kurbanoglu, 2007) developed mutant strain of Xanthomonas sp. for higher yield and productivity of xanthan gum.…”