Xanthan Gum Production by Xanthomonas campestris pv. campestris IBSBF 1866 and 1867 from Lignocellulosic Agroindustrial Wastes

• Published in: Applied biochemistry and biotechnology 2018-11, Vol.186 (3), p.750-763
• Main Authors: da Silva, Juliana Albuquerque, Cardoso, Lucas Guimarães, de Jesus Assis, Denilson, Gomes, Gleice Valéria Pacheco, Oliveira, Maria Beatriz Prior Pinto, de Souza, Carolina Oliveira, Druzian, Janice Izabel
• Format: Article
• Language: English
• Subjects: Agricultural wastes; Agriculture; Biochemistry; Biotechnology; Calorimetry, Differential Scanning; Chemistry; Chemistry and Materials Science; Cocoa; Cocos - metabolism; Gums; Industrial Waste; Lignin - metabolism; Lignocellulose; Microscopy, Electron, Scanning; Polysaccharides, Bacterial - biosynthesis; Spectroscopy, Fourier Transform Infrared; Sucrose; Sugar; Thermal stability; Thermogravimetry; Urea; Vegetable oils; Viscosity; Wastes; Xanthan; Xanthan gum; Xanthomonas campestris; Xanthomonas campestris - metabolism
• ISSN: 0273-2289; 1559-0291
• DOI: 10.1007/s12010-018-2765-8

This study aimed to evaluate the properties of xanthan gum produced by Xanthomonas campestris pv. campestris 1866 and 1867 from lignocellulosic agroindustrial wastes. XG was produced using an orbital shaker in a culture medium containing coconut shell (CS), cocoa husks (CH), or sucrose (S) minimally supplemented with urea and potassium. The XG production results varied between the CS, CH, and S means, and it was higher with the CH in strains 1866 (4.48 g L −1 ) and 1867 (3.89 g L −1 ). However, there was more apparent viscosity in the S gum (181.88 mPas) and the CS gum (112.06 mPas) for both 1866 and 1867, respectively. The ability of XG CS and XG CH to emulsify different vegetable oils was similar to the ability of XG S . All gums exhibited good thermal stability and marked groups in the elucidation of compounds and particles with rough surfaces.