Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity
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 of Xanthomonas campestris were studied. It was found that the SSAE con...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2014/273650 |
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| author | Larissa Alves de Sousa Costa Márcio Inomata Campos Janice Izabel Druzian Ana Maria de Oliveira Enio Nazaré de Oliveira Junior |
| author_facet | Larissa Alves de Sousa Costa Márcio Inomata Campos Janice Izabel Druzian Ana Maria de Oliveira Enio Nazaré de Oliveira Junior |
| author_sort | Larissa Alves de Sousa Costa |
| collection | DOAJ |
| description | 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 of Xanthomonas campestris were 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. |
| format | Article |
| id | doaj-art-fbea4dbf679646498a8d04fb2a203ec2 |
| institution | Kabale University |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-fbea4dbf679646498a8d04fb2a203ec22025-02-03T01:32:29ZengWileyInternational Journal of Polymer Science1687-94221687-94302014-01-01201410.1155/2014/273650273650Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent ViscosityLarissa Alves de Sousa Costa0Márcio Inomata Campos1Janice Izabel Druzian2Ana Maria de Oliveira3Enio Nazaré de Oliveira Junior4Department of Chemical Engineering, Federal University of Bahia, 40210-630 Salvador, BA, BrazilDepartment of Chemical Engineering, Federal University of Bahia, 40210-630 Salvador, BA, BrazilDepartment of Chemical Analysis, Federal University of Bahia, 40171-970 Salvador, BA, BrazilDepartment of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del Rei, 36420-000 Ouro Branco, MG, BrazilDepartment of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del Rei, 36420-000 Ouro Branco, MG, BrazilWith 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 of Xanthomonas campestris were 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.http://dx.doi.org/10.1155/2014/273650 |
| spellingShingle | Larissa Alves de Sousa Costa Márcio Inomata Campos Janice Izabel Druzian Ana Maria de Oliveira Enio Nazaré de Oliveira Junior Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity International Journal of Polymer Science |
| title | Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity |
| title_full | Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity |
| title_fullStr | Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity |
| title_full_unstemmed | Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity |
| title_short | Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity |
| title_sort | biosynthesis of xanthan gum from fermenting shrimp shell yield and apparent viscosity |
| url | http://dx.doi.org/10.1155/2014/273650 |
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