[en] The present study was undertaken investigate and optimise the possibility of xanthan gum production by Xanthomonas campestris NRRL B-1459 in batch experiments on date palm juice by-products. Using an experimental Response Surface Methodology complemented with a Central Composite Orthogonal Design, three major independent variables (date juice carbon source, nitrogen source and temperature) were evaluated for their individual and interactive effects on biomass and xanthan gum production. The optimal conditions selected were: 84.68 g/l for carbon source, 2.7 g/l for nitrogen source, and 30.1 degrees C for temperature. The experimental value obtained for xanthan production under these conditions was about 43.35 g/l, which was close to the 42.96 g/l value predicted by the model. Higher yields of biomass production could be obtained at 46.68 g/l for carbon source, 4.58 g/l for nitrogen source and 30 degrees C for temperature. The maximum value obtained for biomass production was 3.35 g/l, which was higher than the 2.98 g/l value predicted by the model. The xanthan formed was subjected to HPLC and TLC analyses and its molecular weight as well as pyruvate content were identified. The findings indicated that this polysaccharide contained glucose, glucoronic acid and mannose. Overall, the date palm juice by-products presented in the current study seem to exhibit promising properties that can open new pathways for the production of efficient and cost-effective xanthan gum. (C) 2010 Elsevier Ltd. All rights reserved.
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
Bibliography
AFNOR. Produits dérivés des fruits et des légumes, détermination des sucres (1970), Association Française de Normalisation, Paris
Basaran-Kurbanoglu E., and Izzet-Kurbanoglu N. Ram horn hydrolysate as enhancer of xanthan production in batch culture of Xanthomonas campestris EBK-4 isolate. Process Biochemistry 42 (2007) 1146-1149
Besbes S., Cheikhrouhou S., Blecker C., Deroanne C., Lognay G., Drira N.E., et al. Voies de valorisation des sous produits de dattes: Valorisation de la pulpe. Microbiologie Hygiène Alimentaire 18 (2006) 3-7
Besbes S., Drira L., Blecker C., Deroanne C., and Attia H. Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Food Chemistry 112 (2009) 406-411
Besbes S., Hentati B., Blecker C., Deroanne C., Lognay G., Drira N.E., et al. Voies de valorisation des sous produits de dattes: Valorisation du noyau. Microbiologie Hygiène Alimentaire 18 (2005) 3-11
Box G.E.P., and Draper N.R. Empirical model-building and response surfaces (1987), John Wiley & Sons Inc., New York, NY
Cheetman N.W.H., and Punruckvong A. A HPLC method for the determination of acetyl and pyruvyl groups in polysaccharides. Carbohydrate Polymers 5 (1985) 399-406
Esgalhado M.E., Roseiro J.C., and Amaral C.M.T. Interactive effects of pH and temperature on cell growth and polymer production by Xanthomonas campestris. Process Biochemistry 30 (1995) 667-671
Fernandez-Silva M., Fornari R.C.G., Mazutti M.A., De Olivera D., Ferreira-Padhila F., Jose Cichoski A., et al. Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source. Journal of Food Engineering 90 (2009) 119-123
Flores-Candia J.L., and Dechwer W.D. Xanthan gum. In: Flickinger M.C., and Drew S.W. (Eds). Encyclopedia of bioprocess technology: Fermentation, biocatalysis, and bioseparation Vol. 5 (1999), Wiley, New York 2695-2711
Garcia-Ochoa F., and Gomez E. Mass transfer coefficient in stirred reactors for xanthan gum solutions. Biochemical Engineering Journal 1 (1998) 1-10
Garcia-Ochoa F., Santos V.E., Casas J.A., and Gomez E. Xanthan gum: Production, recovery, and properties. Biotechnology Advances 18 (2000) 549-579
Garcia-Ochoa F., Santos V.E., and Fritsch A.P. Nutritional study of Xanthomonas campestris in xanthan gum production by factorial design of experiments. Enzyme and Microbial Technology 14 (1992) 991-996
Green M., Shelef G., and Bilanovic D. The effect of various citrus waste fractions on xanthan fermentation. Chemical Engineering Journal 56 (1994) 37-41
Kamoun A., Samet B., Bouaziz J., and Chaabouni M. Application of the rotatable orthogonal center composite design to the optimization of the formulation and utilization of a useful plasticizer for cement. Analysis 27 (1999) 91-96
Kang F.S., and Pettit D.J. Xanthan, gellan, welan, and rhamsan. Polysaccharides and their derivatives. (3rd ed., pp. 341-399) (1993), Academic Press, San Diego, USA
Lopez M.J., Moreno J., and Ramos-Cormenzana A. Xanthomonas campestris strain selection for xanthan production from olive mill wastewaters. Water Research 35 (2001) 1828-1830
Lowson C.J., and Symes K.C. Oligosaccharides produced by partial acetolysis of xanthan gum. Carbohydrate Research 58 (1977) 433-438
Mathieu D., Nony J., and Phan-Tan-Luu R. NEMRODW software (2000), LPRAI, Marseille
Meyers R.H., and Montgomery D.C. Response surface methodology, process and product optimization using designed experiments. 2nd ed. (2002), John Wiley & Sons, New York, NY
Miller G.L. Use of dinitrosalicylic acid reagent for determination of reducing sugars. Analytical Chemistry 31 (1959) 426-428
Moreira A.S., Souza A.S., and Vendruscolo C.T. Determinação da composição de biopolímero por cromatografia em camada delgada, metodologia. Revista Brasileira de Agrociência 4 (1998) 222-224
Rosalam S., and England R. Review of xanthan gum production from unmodified starches by Xanthomonas camprestris sp. Enzyme and Microbial Technology 39 (2006) 197-207
Roseiro J.C., Costa D.C., and Collaco M.T.A. Batch and fed-batch cultivation of Xanthomonas campestris in carob extracts. Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology 25 (1992) 289-293
Shu C.H., and Yang S.T. Effects of temperature on cell growth and xanthan production in batch cultures of Xanthomonas campestris. Biotechnology and Bioengineering 35 (1990) 454-468
Shu C.H., and Yang S.T. Kinetics and modeling of temperature effects on batch xanthan gum fermentation. Biotechnology and Bioengineering 37 (1991) 567-574
Souza A.S., and Vendruscolo C.T. Produção e caracterização dos biopolímeros sintetizados por Xanthomonas campestris pv. pruni. Ciência e Engenharia 8 (2000) 115-123
Sutherland I.W., Swings J.G., and Civerolo E.L. Xanthan from Xanthomonas campestris. (pp. 363-388) (1993), Chapman & Hall, London
Youssif A.K., Abou Ali M., and Abou Idreese A. Processing, evaluation and storability of date jelly. Journal of Food Science and Technology 27 (1990) 264-266
Youssif A.K., Al-Shaawan A.F., Mininah M.Z., and El-Taisan S.M. Processing of date preserve, date jelly and date kutter. Date Palm Journal 5 (1987) 73-86
Similar publications
Sorry the service is unavailable at the moment. Please try again later.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.