Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity

International Journal of Polymer Science - Tập 2014 - Trang 1-8 - 2014
Larissa Alves de Sousa Costa1, Márcio Inomata Campos1, Janice Izabel Druzian2, Ana Maria de Oliveira3, Ênio Nazaré de Oliveira3
1Department of Chemical Engineering, Federal University of Bahia, 40210-630 Salvador, BA, Brazil
2Department of Chemical Analysis, Federal University of Bahia, 40171-970 Salvador, BA, Brazil
3Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del Rei, 36420-000 Ouro Branco, MG, Brazil

Tóm tắt

With the aim of producing xanthan gum, the effects of an aqueous shrimp shell extract (SSAE) as the source of carbon and nitrogen on the yield and apparent viscosity of the gums produced by fermentation using three native strains ofXanthomonas campestriswere studied. It was found that the SSAE contained 89.75% moisture, 0.054% ash, 8.069% protein, 0.787 lipids, and 1.337% carbohydrates. Media containing different concentrations of SSAE and supplemented with urea (0.01%) and phosphate (0.1%) were fermented in a shaker, and the results obtained were compared with those obtained from sucrose (control) with the same supplementation and fermentation conditions. Strain 1182 showed the highest yield (4.64 g·L−1) and viscosity (48.53 mPa·s), from the medium containing 10% (w/v) of SSAE. These values were higher than those obtained from the control medium containing sucrose. Shrimp shell is a low cost residue that can be bioconverted into products of high added value such as xanthan gum.

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International Journal of Polymer Science

Tập 2014

1-8

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