Microbial production of xanthan gum by Xanthomonas campestris using acorn starch as carbon source

Xanthan gum is one of the most important biopolymers produced by Xanthomonas species. Xanthan gum enhances the stability of solutions at wide ranges of pH and temperature. Adding this substance to the solution increases stability in a wide range of pH and temperature. Glucose and sucrose are the main substrates for themicrobial production of xanthan and the relatively high price of these carbon sources, has prevented widespread consumption of this biopolymer. In this research, acorn starch was utilized as an alternative and inexpensive substrate for xanthan production. The starch content of acorn fruit was a measure to be 58.9%. Therefore 67.7 g of acorn powder acorn powder (containing 40 g starch) was dissolved in 1 L of culture medium. A fresh culture of X. campestris on GYC solid medium was transferred to YPD liquid medium. Then, culture medium containing a specific amount of cell was inoculated to the xanthan production medium. Xanthan titers after 24, 48 and 72 h (average of 3 replicates) were 12.8, 15.7, and 21.34 g/L, respectively. The results of this study, which showed an increase in the production of 28% of xanthan gum compared to the hydrolyzed starch substrate, suggests that oak fruit can be used as an abundant and inexpensive carbon source for the production of xanthan gum microbial It can be used to optimize production conditions

کلیدواژه ها:

Xanthan gum ، Xanthomonas campestris ، Acorn starch