Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/83221
Título: | Optimization of xanthan gum production by demerara sugar using response surface methodology |
Autor(es): | Ramos, Larissa Castor Jesus, Meirielly Santos Pires, Preciosa Fontes-Junior, Alberto S. Nunes, Erica S. Santos, Klebson S. Teixeira, J. A. Padilha, Francine Ferreira Ruzene, Denise S. Silva, Daniel Pereira |
Palavras-chave: | Xanthan gum Demerara sugar Mineral salts Response surface methodology Fermentation |
Data: | 13-Mar-2023 |
Editora: | Multidisciplinary Digital Publishing Institute (MDPI) |
Revista: | Sustainability (MDPI) |
Citação: | Ramos, Larissa Castor; Jesus, Meirielly Santos; Pires, Preciosa; Fontes-Junior, Alberto S.; Nunes, Erica S.; Santos, Klebson S.; Teixeira, José A.; Padilha, Francine Ferreira; Ruzene, Denise S.; Silva, Daniel Pereira, Optimization of xanthan gum production by demerara sugar using response surface methodology. Sustainability, 15(6), 5080, 2023 |
Resumo(s): | Xanthan gum (XG) production using three Xanthomonas sp. strains (290, 472, and S6) was evaluated by applying a 23 full factorial central composite design response to study the interactive effects of the fermentation medium component concentrations as parameters to determine the efficiency of the gum production in batch experiments. The experimental variables were the carbon source (demerara sugar or sucrose), potassium phosphate dibasic, and magnesium sulfate. Experimental results showed the K2HPO4 concentration as the important parameter for XG production by using Xanthomonas axonopodis pv. manihotis IBSBF 290 and X. campestris pv. campestris IBSBF 472, while for the Xanthomonas sp. S6 strain, the MgSO4∙7H2O concentration was the determining factor in XG production using demerara sugar or sucrose as a carbon source. The strains of Xanthomonas 472 and S6, using demerara sugar and higher concentrations of salts, exhibited a higher yield of XG (36 and 32%) than when using sucrose and the same concentration of salts. The experimental outcomes highlighted demerara sugar as a suitable and efficient alternative carbon and micronutrient source for XG production. Despite the bacterial strain influence, the medium composition is crucial for this fermentation process. Therefore, the evaluated salts are important factors for XG production, and the demerara sugar can partially replace this mineral salt requirement as indicated by the face-centered composite experimental design due to its chemical composition. Overall, demerara sugar provides promising properties for XG production. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/83221 |
DOI: | 10.3390/su15065080 |
e-ISSN: | 2071-1050 |
Versão da editora: | https://www.mdpi.com/journal/sustainability |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56118_1.pdf | 5,24 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons