Fermentation Performance and Structure Characteristics of Xanthan Produced by Xanthomonas campestris with a Glucose/Xylose Mixture

• DOI: 10.1007/s12010-009-8668-y
• Publication Date: 2009-05-20T16:03:25Z
• Authors: Zhiguo Zhang; Hongzhang Chen
• Keywords: 0301 basic medicine; 03 medical and health sciences; Glucose; Time Factors; Xylose; Viscosity; Fermentation; Polysaccharides, Bacterial; Pyruvic Acid; Acetates; Xanthomonas campestris; Cell Proliferation

The ability of Xanthomonas campestris to convert glucose and xylose to xanthan and the structure of xanthan derived from the glucose/xylose mixture media are important when the lignocelluloses hydrolysate was used in xanthan production. In this paper, the features related to xanthan fermentation in the glucose/xylose mixture media and the structures of xanthan derived from the mixture media were studied. Glucose was the preferred carbon source to produce xanthan while xylose was also utilized with a very low consumption rate. When the fraction of glucose decreased from 100% to 25%, the glucose consumption rate and xanthan production rate reduced from 0.44 g L(-1) h(-1) to 0.25 g L(-1) h(-1) and 0.21 g L(-1) h(-1) to 0.04 g L(-1) h(-1) respectively while xylose was consumed at a very stable rate (0.053-0.060 g L(-1) h(-1)). On the other hand, when the xylose fraction increased from 0% to 50%, pyruvate and acetate content of xanthan increased from 2.43% to 3.78% and 2.55% to 7.05%. The existence of xylose also led to higher average molecular weight. Therefore, it could be concluded that xylose was not efficiently utilized by X. campestris to produce xanthan. The concentration of glucose rather than the total sugar was the main factor to determine the xanthan production. But xylose was helpful to improve the quality of xanthan.