5077
Asmaa Gaber Ramadan Abu El Khair
Utilization of Agricultural Wastes for the Production of Xanthan Gum by Microorganisms
Xanthan gum – Xanthomonas campestris – wheat germ – soybean– whey – HPLC - Karish cheese.
The nutritional requirements of Xanthomona scampestris pv. campestris for optimal xanthan production were studied in both submerged cultures and solid agar fermentation medium. Fermentation was carried out over a different growth factors, carbon, nitrogen (organic or inorganic), amino acids sources and using different buffer systems. Sucrose, peptone, cystine and pH 7 increased the production of xanthan gum up to 35 g/L in liquid medium while sucrose, (NH4)2HPO4 or alanine produced a yield of xanthan gum reached 7.5 g/L on solid agar medium. However, the higher productivity of xanthan gum was achieved in submerged culture compared with the solid agar medium. These optimal conditions were employed to produce xanthan gum by using natural products such as wheat germ extract, soybean extract, whey, molasses and glucose syrup. Acid hydrolyzed whey substrate gave the highest yield of xanthan reached 23 g/L. Using glucose syrup as a carbon source with the basil fermentation medium in large scale fermentor gave a yield of xanthan gum reached 13.12 g/L. Chemical analysis of the produced xanthan gum by High Performance Liquid Chromatographic (HPLC) showed the main components of xanthan produced which include glucose (31.8%),mannose (24.7%) and glucoronic acid (4.37%). Xanthan gum could be produced successfully in a high yield and good quality using natural substrates specially whey. The produced xanthan gum was used to improve the texture, appearance and flavor of karish cheese and examined as anti microbial agent.
2015
M.Sc
Tanta
Science