Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology

Larissa Castor Ramos, Meirielly Santos Jesus (), Preciosa Pires, Alberto S. Fontes-Junior, Erica S. Nunes, Klebson S. Santos, José António Teixeira, Francine Ferreira Padilha, Denise Santos Ruzene and Daniel Pereira Silva
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Larissa Castor Ramos: Northeastern Biotechnology Network (RENORBIO), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
Meirielly Santos Jesus: Center for Research and Development in Agri-Food Systems and Sustainability, Polytechnic Institute of Viana do Castelo, Praça General Barbosa, 4900-347 Viana do Castelo, Portugal
Preciosa Pires: Center for Research and Development in Agri-Food Systems and Sustainability, Polytechnic Institute of Viana do Castelo, Praça General Barbosa, 4900-347 Viana do Castelo, Portugal
Alberto S. Fontes-Junior: Tiradentes University, Campus Farolândia, Aracaju 49032-490, SE, Brazil
Erica S. Nunes: Tiradentes University, Campus Farolândia, Aracaju 49032-490, SE, Brazil
Klebson S. Santos: Tiradentes University, Campus Farolândia, Aracaju 49032-490, SE, Brazil
José António Teixeira: Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
Francine Ferreira Padilha: Tiradentes University, Campus Farolândia, Aracaju 49032-490, SE, Brazil
Denise Santos Ruzene: Northeastern Biotechnology Network (RENORBIO), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
Daniel Pereira Silva: Northeastern Biotechnology Network (RENORBIO), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil

Sustainability, 2023, vol. 15, issue 6, 1-14

Abstract: Xanthan gum (XG) production using three Xanthomonas sp. strains (290, 472, and S6) was evaluated by applying a 2 3 full factorial central composite design response to study the interactive effects of the fermentation medium component concentrations as parameters to determine the efficiency of the gum production in batch experiments. The experimental variables were the carbon source (demerara sugar or sucrose), potassium phosphate dibasic, and magnesium sulfate. Experimental results showed the K 2 HPO 4 concentration as the important parameter for XG production by using Xanthomonas axonopodis pv. manihotis IBSBF 290 and X. campestris pv. campestris IBSBF 472, while for the Xanthomonas sp. S6 strain, the MgSO 4 ∙7H 2 O concentration was the determining factor in XG production using demerara sugar or sucrose as a carbon source. The strains of Xanthomonas 472 and S6, using demerara sugar and higher concentrations of salts, exhibited a higher yield of XG (36 and 32%) than when using sucrose and the same concentration of salts. The experimental outcomes highlighted demerara sugar as a suitable and efficient alternative carbon and micronutrient source for XG production. Despite the bacterial strain influence, the medium composition is crucial for this fermentation process. Therefore, the evaluated salts are important factors for XG production, and the demerara sugar can partially replace this mineral salt requirement as indicated by the face-centered composite experimental design due to its chemical composition. Overall, demerara sugar provides promising properties for XG production.

Keywords: xanthan gum; demerara sugar; mineral salts; response surface methodology; fermentation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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