Microbial xanthan production from forage sorghum straw: Influence of substrate, strains, and process conditions on xanthan properties.

Autor: Bahrami N; Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran., Asadollahi MA; Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran. Electronic address: ma.asadollahi@ast.ui.ac.ir., Amiri H; Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Malaysia. Electronic address: h.amiri@ast.ui.ac.ir., Ashengroph M; Department of Biological Sciences, Faculty of Sciences, University of Kurdistan, Sanandaj 66177-15175, Iran.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec 18, pp. 138957. Date of Electronic Publication: 2024 Dec 18.
DOI: 10.1016/j.ijbiomac.2024.138957
Abstrakt: Microbial production of xanthan gum from forage sorghum straw (FSS) was investigated. The important aspect investigated was the synthesis of xanthan gum using hemicellulose as a substrate (hemicellulose-derived xanthan), a process that has been relatively underexplored in the existing literature. Xanthomonas campestris ATCC 33913 and an isolated strain from orange peel, identified as X. axonopodis, were utilized for xanthan production. The FSS hydrolysate obtained by treatment under 120 °C for 30 min and overliming, yielded xanthan gum concentration of 7.1 g/L for X. campestris and 6.9 g/L for X. axonopodis. The lower molecular weights of xanthan gum produced from FSS (590 kDa for X. campestris and 550 kDa for the isolated X. axonopodis), compared to those from glucose suggest distinct advantages for specialized applications. Xanthan gum from FSS also possessed a higher ratio of acetate to pyruvate, ranging from 1.5:1 to 1.91:1 for X. axonopodis and from 1.33:1 to 1.75:1 for X. campestris. This characteristic renders it an attractive choice for certain applications in the food industry. By utilizing this strain, 11.71 g of hemicellulose-derived xanthan gum and 13.8 g of cellulose-derived xanthan gum per 100 g of FSS were obtained, indicating a conversion rate of 25.51 %.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
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