Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Xanthan Gum Production from Hydrolyzed Rice Bran as a Carbon Source by Xanthomonas spp.

  • Demirci, Ahmet Sukru (Department of Food Engineering, Faculty of Agriculture, Namik Kemal University) ;
  • Arici, Muhammet (Department of Food Engineering, Faculty of Agriculture, Namik Kemal University) ;
  • Gumus, Tuncay (Department of Food Engineering, Faculty of Agriculture, Namik Kemal University)
  • Received : 2012.05.17
  • Accepted : 2012.09.03
  • Published : 2012.12.28
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Abstract

The aim of this study was to utilize rice bran, the main waste product of paddy processing, in xanthan gum production by Xanthomonas campestris fermentation. Deffated rice bran was enzymatically hydrolyzed using cellulase, gluco-amylase, alpha-amylase and xylanase at various pHs and temperatures within 0-12 h. The highest sugar content reached at $35^{\circ}C$, pH 5.5 in 6 h with 41.66%. The enzymatic hydrolysate was used as the carbon source for xanthan gum production by X. campestris NRRL B-1459 and X. campestris pv. campestris. The highest productivities obtained were 21.87 and 17.10 g/L, respectively. Viscosity measurement for the obtained xanthan gums and commercial gum was carried out in gum solutions at various pHs and temperatures. The highest viscosity was reached with 1% gum solutions at $20^{\circ}C$ and pH 5.5 for all gums with viscosity values of 470, 131 and 138 mPa sec, respectively. This work has provided relevant scientific information about the use of rice bran, an abundant agroindustrial residue, to produce xanthan gum.

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References

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