Keywords
whey
biovalorization
processing
secondary resourse
biosynthesis
How to Cite
Abstract
Xanthan gum is a biopolymer that has been widely used in many sectors of the food, pharmaceutical, petroleum and cosmetology industries due to its unique rheological properties. The purpose of this work was to determine the ability of Xanthomonas campestris B-6719 to biosynthesize xanthan gum using whey as a nutrient medium component in order to partially replace expensive raw materials – glucose. In the course of the work, the elemental composition of whey was established, based on the results of which the optimal amounts of the introduced components of the nutrient medium were calculated. The addition of whey made it possible to reduce the glucose content in the fermentation nutrient medium by more than 20 times. A product with a yield of 3.7 g/l was obtained on the proposed nutrient medium.
References
2. Niknezhad S., Asadollahi M. A., Zamani A., Biria D., Doostmohamadi M. Optimization of Xanthan Gum Production using Cheese Whey and Response Surface Methodology. Food science and biotechnology, 2015. Vol. 24. №2. P. 453-460.
3. Savvides A., Katsifas E., Hatzinikolaou D., Karagouni A.D. Xanthan production by Xanthomonas campestris using whey permeate medium. World journal of microbiology & biotechnology, 2012. Vol. 28. P. 2759-2764.
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