Biosynthesis of xanthan gum from the fermentation of milk whey: productivity and viscosity

Química Nova

Brandão, Líllian Vasconcellos¹  Nery, Tatiana Barreto Rocha¹  Universidade Federal da Bahia, Salvador, Brasil¹  Druzian, Janice Izabel¹  Esperidião, Maria Cecília Azevedo¹ 

关键词: xanthan gum;    milk whey;    Xanthomonas campestris.;   

DOI  :  10.1590/S0100-40422008000800004

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Xanthan is a polysaccharide synthesized by Xanthomonas bacteria and of extreme commercial importance as a microbial polysaccharide. The aim of this work was to produce xanthan using mozzarella cheese whey as substrate, by different isolates natives the Xanthomonas. The alternative medium for production was milk whey, urea and K2HPO4. The xanthan maximum productivity was 21.91 g L-1. Analysis of apparent viscosity was made in solutions of gum at 0.5-2.0%, 25-65 ºC with shear rate of 25-1000 s-1.The maximum viscosity found was 57.30 mPa.s. The isolates demonstrate capacity to degrade the lactose and to produce xanthan, being constituted an alternative for the industrial production.

【 授权许可】

Unknown