Food Science and Technology (Campinas)
versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X
DRUZIAN, Janice Izabel y PAGLIARINI, Ana Paula. Xanthan gum production by fermentation from residue of apple juice. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.1, pp.26-31. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612007000100005.
Xanthan gum is heteropolysaccharide aquosoluble produced industrially for fermentation with sucrose by Xanthomonas campestris. Excellent gum rheological properties contribute to the use in a wide range of applications in the food industry and tertiary recovery of oil. Commercially, the use of petrochemical is no longer viable in the cost of sucrose, which makes it interesting to evaluate alternative carbon sources such as the residue from apple juice processing. The Xanthomonas campestris pv maniothis was maintained at 4 °C on YM agar slants and innocuous in a medium of YM. Gum production was carried out in fermentations of two mediums (I and II), with sucrose as a carbon source in standard, and apple juice residue as an alternative source. The incubation in Shaker/28 °C/150 rpm produced gum precipitated in alcohol. The conditions to produce the gum were optimized and with 70% of residue in a medium II (0.05% urea e 0.5% of KH2PO4) produced 45 g.L-1, yield 10 times bigger than the one obtained with sucrose. Using GC-MS, mannose 44.53%, glucose 34.76% and glucuronic acid 20.71% for gum composition were obtained. The apple residue used to produce xanthan gum is viable and it can be used as a supplementary substract and to present a higher yield gum than that obtained with sucrose.
Palabras clave : production; xanthan; alternative source carbon; Xanthomonas campestris.