Kinetically modelled approach of xanthan production using different carbon sources: A study on molecular weight and rheological properties of xanthan.

Carbon / metabolism Maltose / metabolism Polysaccharides, Bacterial / biosynthesis Xanthomonas campestris / growth & development
Batch-culture fermentation Kinetic modelling Xanthan gum

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
15 Dec 2021
Historique:
received: 08 07 2021
revised: 15 10 2021
accepted: 21 10 2021
pubmed: 8 11 2021
medline: 24 12 2021
entrez: 7 11 2021
Statut: ppublish

Résumé

The present study emphasizes improving the overall yield, productivity and quality of xanthan by Xanthomonas campestris using different carbon sources via optimizing the fermentation media and kinetic modelling work. After optimization, six carbon sources and one nitrogen source were selected for xanthan production in 5 L bioreactor. Kinetic modelling was applied to assess the experimental fermentation data and to check its influence on scale-up production. In this work, xanthan production reached 40.65 g/L with a growth-associated rate constant (α) of 2.831, and highest specific growth rate (μm) of 0.37/h while using maltose as the sole carbon source. Furthermore, rheological properties were determined, and Herschel-Bulkley model was employed to assess the experimental data. Interestingly, xanthan obtained from sucrose and glucose showed the highest yield stress (τ

Identifiants

DOI: 10.1016/j.ijbiomac.2021.10.163 PMID: 34743029
pubmed: 34743029
pii: S0141-8130(21)02317-5
doi: 10.1016/j.ijbiomac.2021.10.163
pii:
doi:

Substances chimiques

Polysaccharides, Bacterial 0
Maltose 69-79-4
Carbon 7440-44-0
xanthan gum TTV12P4NEE

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1226-1236

Informations de copyright

Copyright © 2021. Published by Elsevier B.V.

Auteurs

Ali Mohsin (A)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.

Kanagat Akbota Akyliyaevna (KA)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China; Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan.

Waqas Qamar Zaman (WQ)

Institute of Environmental Sciences and Engineering, School of Civil and Environmental Engineering, National University of Sciences and Technology (NUST), Sector H-12, Islamabad 44000, Pakistan.

Muhammad Hammad Hussain (MH)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.

Muhammad Zubair Mohsin (MZ)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.

Sarah Al-Rashed (S)

Department of Botany and Microbiology, College of Science, King Saud University, P.O 2455, Riyadh 11451, Saudi Arabia.

Xin Tan (X)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.

Xiwei Tian (X)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China. Electronic address: xiweitian@ecust.edu.cn.

Kistaubayeva Aida (K)

Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan.

Muhammad Tariq (M)

Division of Advanced Nanomaterials, Suzhou Institute of Nano-tech and Nano-bionics, Chinese Academy of Sciences (CAS), Suzhou 215123, China.

Muhammad Salman Haider (MS)

Applied Science Research Institute, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; Department of Chemical Engineering, University of Gujrat, HH Campus, 50700 Gujrat, Pakistan.

Imran Mahmood Khan (IM)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.

Sobia Niazi (S)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.

Yingping Zhuang (Y)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China. Electronic address: ypzhuang@ecust.edu.cn.

Meijin Guo (M)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China. Electronic address: guo_mj@ecust.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Produits chimiques inorganiques › Éléments › Carbone › Kinetically modelled approach of xanthan...
questionsmedicales.fr › Glucides › Sucres › Diholoside › Maltose › Kinetically modelled approach of xanthan...
questionsmedicales.fr › Facteurs biologiques › Antigènes › Antigènes bactériens › Polyosides bactériens › Kinetically modelled approach of xanthan...
questionsmedicales.fr › Bactéries › Proteobacteria › Gammaproteobacteria › Xanthomonadaceae › Xanthomonas › Xanthomonas campestris › Kinetically modelled approach of xanthan...