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Optimization of xanthan gum production using cheese whey and response surface methodology
| Content Provider | Semantic Scholar |
|---|---|
| Author | Niknezhad, Seyyed Vahid Asadollahi, Mohammad Ali Zamani, Akram Biria, Davoud Doostmohammadi, Mohsen |
| Copyright Year | 2015 |
| Abstract | Cheese whey lactose was used as a carbon source for xanthan gum production with Xanthomonas campestris and Xanthomonas pelargonii. Proteins were precipitated and removed from whey prior to fermentation. Box-Behnken response surface methodology was used for optimization of the carbon, magnesium, and phosphate source concentrations in the culture medium to maximize xanthan gum production. After 48 h of fermentation using X. campestris, the highest xanthan concentration (16.4 g/L) was achieved at 65.2 g/L of cheese whey (39.1 g/L of lactose), 14.8 g/L of phosphate (K H2PO4), and 1.1 g/L of magnesium (MgSO4·7H2O). The corresponding optimum cheese whey, phosphate, and magnesium concentrations in cultures of X. pelargonii were 80.0, 6.7, and 0.8 g/L, respectively, which resulted in a xanthan production of 12.8 g/L. The xanthan gum yield (g of xanthan/g of lactose) was 0.42 for X. campestris and 0.27 for X. pelargonii. |
| Starting Page | 453 |
| Ending Page | 460 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.1007/s10068-015-0060-9 |
| Alternate Webpage(s) | https://page-one.springer.com/pdf/preview/10.1007/s10068-015-0060-9 |
| Alternate Webpage(s) | https://doi.org/10.1007/s10068-015-0060-9 |
| Volume Number | 24 |
| Journal | Food Science and Biotechnology |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
