Department of biology, Snandaj branch, Islamic Azad University, Sanandaj 6616935391, Iran.
Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran 3313193685, Iran.
Lett Appl Microbiol. 2024 Sep 2;77(9). doi: 10.1093/lambio/ovae078.
Xanthan gum is a microbial polysaccharide produced by Xanthomonas and widely used in various industries. To produce xanthan gum, the native Xanthomonas citri-386 was used in a cheese-whey-based culture medium. The culture conditions were investigated in batch experiments based on the response surface methodology to increase xanthan production and viscosity. Three independent variables in this study included feeding times of acetate, pyruvate, and citrate. The maximum xanthan gum production and viscosity within 120 h by X. citri-386 using Box-Behnken design were 25.7 g/l and 65 500 cP, respectively, with a 151% and 394% increase as compared to the control sample. Overall, the findings of this study recommend the use of X. citri-386 in the cheese-whey-based medium as an economical medium with optimal amounts of acetate, pyruvate, and citrate for commercial production of xanthan gum on an industrial scale. The adjustment of the pyruvate and acetate concentrations optimized xanthan gum production in the environment.
黄原胶是一种由黄单胞菌产生的微生物多糖，广泛应用于各个行业。为了生产黄原胶，本研究使用了柑橘黄单胞菌 386 株在奶酪乳清培养基中进行培养。基于响应面法，通过分批实验对培养条件进行了研究，以提高黄原胶的产量和黏度。本研究中的三个独立变量包括乙酸盐、丙酮酸和柠檬酸盐的补料时间。使用 Box-Behnken 设计，柑橘黄单胞菌 386 在 120 h 内的最大黄原胶产量和黏度分别为 25.7 g/L 和 65500 cP，与对照样品相比分别增加了 151%和 394%。总的来说，本研究的结果表明，在奶酪乳清培养基中使用柑橘黄单胞菌 386 作为一种经济有效的培养基，以最优的乙酸盐、丙酮酸和柠檬酸盐浓度进行生产，可在工业规模上实现黄原胶的商业化生产。调整丙酮酸和乙酸盐的浓度优化了黄原胶在环境中的产量。
Zotero 插件