Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics

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dc.authorid0000-0001-7635-5519
dc.authorid0000-0001-8850-1819
dc.authorscopusid23979419500
dc.authorscopusid54411196400
dc.authorscopusid57192067397
dc.authorscopusid55948751100
dc.authorscopusid6602223026
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.authorwosidMIRIK, Mustafa/ABA-6320-2020
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorApaydın, Demet
dc.contributor.authorMırık, Mustafa
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:14:11Z
dc.date.available2022-05-11T14:14:11Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Bitki Koruma Bölümü
dc.description.abstractWaste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan production were evaluated through yield of xanthan, rheological properties of aqueous solution and fermentation kinetics. For the highest yield and viscosity, optimum conditions including carbon source concentration, inoculum volume and agitation rate were determined for 4 different strains by using response surface methodology. The highest gum yield as 14.3 g/L was obtained by Xanthomonas axonopodis vesicatoria and the highest conversion rate of waste bread to xanthan gum was found as %14.1 for Xanthomonas hortorum pv. pelargonii. Whereas, the highest aqueous solution viscosity of gum produced from standard bacteria was 11.2 Pa.s(n) at glucose ratio of 4%, inoculum volume of 5% and mixing rate of 225 rpm. For fermentation kinetics; the values of growth associated parameters revealed that they are mostly affected by the rate of xanthan gum production and substrate consumption. In general, optimum conditions to obtain the highest xanthan gum yield were different from that to achieve the highest viscosity. This study shows the potential of waste bread hydrolyzates as the promising economic carbon source for xanthan gum production.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-1140429]
dc.description.sponsorshipWe thank The Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project Number TOVAG-1140429).
dc.identifier.doi10.1016/j.lwt.2018.11.018
dc.identifier.endpage47
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85056672890
dc.identifier.scopusqualityQ1
dc.identifier.startpage40
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.11.018
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5819
dc.identifier.volume101
dc.identifier.wosWOS:000456491100006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorMırık, Mustafa
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectXanthan gum
dc.subjectWaste bread
dc.subjectXanthomonas isolates
dc.subjectResponse surface methodology
dc.subjectRheological Behavior
dc.subjectCheese Whey
dc.subjectCampestris
dc.subjectStrains
dc.subjectBlight
dc.titleXanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
dc.typeArticle

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