Sources and methods of manufacturing xanthan by fermentation of various carbon sources

Xanthan gum, an anionic polysaccharide with an exceptionally high molecular weight, is produced by the bacterium Xanthomonas sp. It is a versatile compound that has been utilized in various industries for decades. Xanthan gum was the second exopolysaccharide to be commercially produced, following dextran. In 1969, the US Food and Drug Administration (FDA) approved xanthan gum for use in the food and pharmaceutical industries. The food industry values xanthan gum for its exceptional rheological properties, which make it a popular thickening agent in many products. Meanwhile, the cosmetics industry capitalizes on xanthan gum's ability to form stable emulsions. The industrial production process of xanthan gum involves fermenting Xanthomonas in a medium that contains glucose, sucrose, starch, etc. as a substrate and other necessary nutrients to facilitate growth. This is achieved through batch fermentation under optimal conditions. However, the increasing costs of glucose in recent years have made the production of xanthan economically unviable. Therefore, many researchers have investigated alternative, cost-effective substrates for xanthan production, using various modified and unmodified raw materials. The objective of this analysis is to investigate how utilizing different raw materials can improve the cost-efficient production of xanthan gum.     

High production of xanthan gum by a glycerol-tolerant strain Xanthomonas campestris WXLB-006

The superior properties of xanthan gum make it an industrial aginomoto used in many industries, especially in oil recovery. In the present work, xanthan production from glycerol by a mutant strain Xanthomonas campestris WXLB-006 reached as high as 17.8?g/L in flask culture. With the adoption of pH control, varied aeration and agitation, and varied glycerol feeding strategy, xanthan production reached 33.9?g/L in a 7-L fermenter and fermentation time decreased to 60?hr. Instead of difficultly and costly purifying glycerol, this research provides a very good case for glycerol utilization. At the same time, this is the first report on a high glycerol-tolerant strain for microbial polysaccharide production and 33.9?g/L is the highest production of xanthan gum produced from glycerol so far.     

Production of xanthan gum by Sphingomonas bacteria carrying genes from Xanthomonas campestris

Twelve genes coding for assembly, acetylation, pyruvylation, polymerization, and secretion of the polysaccharide xanthan gum are clustered together on the chromosome of the bacterium Xanthomonas campestris. These genes (gumBCDEFGHIJKLM) are sufficient for synthesis of xanthan gum when placed in bacteria from a different genus, Sphingomonas. The polysaccharide from the recombinant microorganism is largely indistinguishable, structurally and functionally, from native xanthan gum. These results demonstrate that a complex pathway for biosynthesis of a specific polysaccharide can be acquired by a single inter-generic transfer of genes between bacteria. This suggests the biological and commercial feasibility of synthesizing xanthan gum or other polysaccharides in non-native hosts. Received 23 October 1996/ Accepted in revised form 14 April 1997     

Hybrid modeling of xanthan gum bioproduction in batch bioreactor

This work is focused on hybrid modeling of xanthan gum bioproduction process by Xanthomonas campestris pv. mangiferaeindicae. Experiments were carried out to evaluate the effects of stirred speed and superficial gas velocity on the kinetics of cell growth, lactose consumption and xanthan gum production in a batch bioreactor using cheese whey as substrate. A hybrid model was employed to simulate the bio-process making use of an artificial neural network (ANN) as a kinetic parameter estimator for the phenomenological model. The hybrid modeling of the process provided a satisfactory fitting quality of the experimental data, since this approach makes possible the incorporation of the effects of operational variables on model parameters. The applicability of the validated model was investigated, using the model as a process simulator to evaluate the effects of initial cell and lactose concentration in the xanthan gum production.     

The isolation of xanthan gum from fermentations of Xanthomonas campestris by complexation with quaternary ammonium salts

A comparison of the use of the quaternary ammonium salts, cetyltrimethylammonium bromide (CTAB) and the commercial mixture Cetavlon, for the isolation of xanthan gum from fermentations of Xanthomonas campestris indicated that the former was the more efficient complexating agent. Although in both cases more than the stoichiometric requirement was necessary to achieve quantitative recovery of the polysaccharide, CTAB left only 1·7% material in the supernatant from the precipitation of xanthan gum compared to 15% left by Cetavlon. This is congruent with the view that the efficiency of quaternary ammonium salts increases with increased paraffin chain length.An assessment of the use of Cetavlon for the isolation of xanthan gum in a recycle procedure showed that an 11·5% loss of precipitant per cycle occurred. In the procedure, the xanthan gum was precipitated as the purified K⁺ salt from a dispersion of its quaternary ammonium complex in 2-propanol. Concentration of the 2-propanol wash permitted recovery of the quaternary ammonium salt.     

基于差异基因表达谱的Microbacterium sp. XT11降解黄原胶潜能挖掘

为挖掘微杆菌(Microbacterium sp.)XT11在黄原胶降解过程中起关键作用的功能基因,预测黄原胶降解通路,利用转录组测序技术对该菌株在不同碳源培养条件下的转录本进行测序,对差异基因进行功能富集分析。结果表明,菌株XT11以葡萄糖为对照组,以黄原胶为碳源时可获得上调差异基因213个。显著上调的基因主要富集在聚糖降解、淀粉和蔗糖代谢途径、ABC转运、苯丙氨酸代谢、丙酮酸代谢五个KEGG途径。碳水化合物活性酶(Carbohydrate-active enzymes, CAZymes)功能注释表明,位于同一基因簇上的4个CAZymes基因和黄原胶降解直接相关,其余的CAZymes基因具有潜在的黄原胶降解活性。此外,预测到磷酸转移酶系统(phosphotransferase system, PTS)和ABC转运途径(ABC transporters)参与了胞外黄原胶降解中间产物的跨膜转运。挖掘了菌株XT11中黄原胶降解过程中的功能基因,并阐述了菌株XT11的黄原胶降解通路。     

Improved strains for production of xanthan gum by fermentation ofXanthomonas campestris

Summary Two classes of mutants ofXanthomonas campestris B1459 were isolated that accumulate more xanthan gum than the parental wild-type in culture broths of shake flask cultures and both batch and fed-batch fermentations. The first mutant class was resistant to the antibiotic rifampicin and accumulated, on average, about 20% more xanthan gum than wild-type. The second mutant class, a derivative of the first, was resistant to both bacitracin and rifampicin, and accumulated about 10% more xanthan than its parent. On a weight basis, the viscosities of the polysaccharides made by each strain were not distinguishable. Only a subset of the drug-resistant mutants were overproducers of xanthan. The biochemical basis for the overproduction of xanthan by the mutant strains has not been determined. Both new strains served as recipients for recombinant plasmids bearing xanthan genes and further augmented the effects of multiple copies of those genes on xanthan productivity.     

Valorisation of chicken feathers for xanthan gum production using Xanthomonas campestris MO-03

Xanthan gum is an important commercial polysaccharide produced by Xanthomonas species. In this study, xanthan production was investigated using a local isolate of Xanthomonas campestris MO-03 in medium containing various concentrations of chicken feather peptone (CFP) as an enhancer substrate. CFP was produced with a chemical process and its chemical composition was determined. The addition of CFP (1–8?g/l) increased the conversion of sugar to xanthan gum in comparison with the control medium, which did not contain additional supplements. The highest xanthan production (24.45?g/l) was found at the 6?g/l CFP containing control medium in 54?h. This value was 1.73 fold higher than that of control medium (14.12?g/l). Moreover, addition of CFP improved the composition of xanthan gum; the pyruvate content of xanthan was 3.86% (w/w), higher than that of the control (2.2%, w/w). The xanthan gum yield was also influenced by the type of organic nitrogen sources. As a conclusion, CFP was found to be a suitable substrate for xanthan gum production.     

Direct utilization of lactose in clarified cheese whey for xanthan gum synthesis byXanthomonas campestris

Summary A derivative ofXanthomonas campestris B1459 was constructed that utilizes lactose in clarified cheese whey for xanthan gum synthesis. Genes conferring lactose utilization carried by transposon Tn951 were inserted into the bacterial chromosome. The ability to use lactose for xanthan gum synthesis was stably inherited and the amount of xanthan produced suggested carbohydrate conversion efficiencies similar to wild-typeX. campestris growing in the presence of glucose. Bench-scale fermentation of this organism and identification of the optimal whey sources and pretreatments can now proceed.     

Guar Gum,Xanthan Gum,and HPMC Can Define Release Mechanisms and Sustain Release of Propranolol Hydrochloride

The objectives were to characterize propranolol hydrochloride-loaded matrix tablets using guar gum, xanthan gum, and hydroxypropylmethylcellulose (HPMC) as rate-retarding polymers. Tablets were prepared by wet granulation using these polymers alone and in combination, and physical properties of the granules and tablets were studied. Drug release was evaluated in simulated gastric and intestinal media. Rugged tablets with appropriate physical properties were obtained. Empirical and semi-empirical models were fit to release data to elucidate release mechanisms. Guar gum alone was unable to control drug release until a 1:3 drug/gum ratio, where the release pattern matched a Higuchi profile. Matrix tablets incorporating HPMC provided near zero-order release over 12 h and erosion was a contributing mechanism. Combinations of HPMC with guar or xanthan gum resulted in a Higuchi release profile, revealing the dominance of the high viscosity gel formed by HPMC. As the single rate-retarding polymer, xanthan gum retarded release over 24 h and the Higuchi model best fit the data. When mixed with guar gum, at 10% or 20% xanthan levels, xanthan gum was unable to control release. However, tablets containing 30% guar gum and 30% xanthan gum behaved as if xanthan gum was the sole rate-retarding gum and drug was released by Fickian diffusion. Release profiles from certain tablets match 12-h literature profiles and the 24-h profile of Inderal^® LA. The results confirm that guar gum, xanthan gum, and HPMC can be used for the successful preparation of sustained release oral propranolol hydrochoride tablets.     

Production of xanthan gum and ice-nucleating material from whey by Xanthomonas campestris pv. translucens

Xanthomonas campestris pv. translucens IFO13599 could produce xanthan gum (18.5 mg/100 mg, lactose) with lactose as the growth substrate in spite of a low level of β-galactosidase. This productivity corresponded to one-fifth that with glucose. This strain could also produce ice-nucleating material having an ice-nucleating temperature, T ₅₀, of −2.8 °C with xanthan gum in the culture broth. We found that this strain produced both materials in whey medium from which the insoluble components had been removed. The production of xanthan with ice-nucleating material reached a maximum after cultivation for 168 h under optimum conditions. Furthermore, the xanthan obtained had a low viscosity because of its variant structure revealed, by TLC and HPLC analyses, to be lacking pyruvic acid. Furthermore, we concluded that this mixture had considerable potential as a regeneratic agent, when compared to other regeneratic agents such as carboxymethylcellulose. Received: 29 August 1997 / Received revision: 17 November 1997 / Accepted: 18 November 1997     

Modification of microstructure and selected physicochemical properties of bacterial cellulose produced by bacterial isolate using hydrocolloid-fortified Hestrin–Schramm medium

Bacterial cellulose (BC) is a biopolymer with applications in numerous industries such as food and pharmaceutical sectors. In this study, various hydrocolloids including modified starches (oxidized starch—1404 and hydroxypropyl starch—1440), locust bean gum, xanthan gum (XG), guar gum, and carboxymethyl cellulose were added to the Hestrin-Schramm medium to improve the production performance and microstructure of BC by Gluconacetobacter entanii isolated from coconut water. After 14-day fermentation, medium supplemented with 0.1% carboxymethyl cellulose and 0.1% XG resulted in the highest BC yield with dry BC content of 9.82 and 6.06 g/L, respectively. In addition, scanning electron microscopy showed that all modified films have the characteristic three-dimensional network of cellulose nanofibers with dense structure and low porosity as well as larger fiber size compared to control. X-ray diffraction indicated that BC fortified with carboxymethyl cellulose exhibited lower crystallinity while Fourier infrared spectroscopy showed characteristic peaks of both control and modified BC films.     

Xanthan gum: an economical substitute for agar in plant tissue culture media

Xanthan gum, a microbial desiccation-resistant polysaccharide prepared commercially by aerobic submerged fermentation from Xanthomonas campestris, has been successfully used as a solidifying agent for plant tissue culture media. Its suitability as a substitute to agar was demonstrated for in vitro seed germination, caulogenesis and rhizogenesis of Albizzia lebbeck, androgenesis in anther cultures of Datura innoxia, and somatic embryogenesis in callus cultures of Calliandra tweedii. Culture media used for eliciting these morphogenic responses were gelled with either 1% xanthan gum or 0.9% agar. Xanthan gum, like agar, supported all these responses.     

Xanthan production by Xanthomonas campestris using whey permeate medium

Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the determination of the optimal concentration of glucose, galactose and lactose. In addition, whey was used under various treatment procedures (de-proteinated, partially hydrolyzed by β-lactamase and partially hydrolyzed and de-proteinated) as culture medium, to study the production of xanthan in a 2 l bioreactor with constant stirring and aeration. A production of 28 g/l was obtained when partially hydrolysed β-lactamase was used, which proved to be one of the highest xanthan gum production reported so far. At the same time, an effort has been made for the control and selection of the most appropriate procedure for the preservation of the strain and its use as inoculant in batch cultures, without loss of its viability and its capability of xanthan gum production. The pre-treatment of whey (whey permeate medium hydrolyzed, WPH) was very important for the production of xanthan by the strain X. campestris ATCC 13951 during batch culture conditions in a 2 l bioreactor. Preservation methods such as lyophilization, cryopreservation at various glycerol solution and temperatures have been examined. The results indicated that the best preservation method for the producing strain X. campestris ATCC 13951 was the lyophilization. Taking into account that whey permeate is a low cost by-product of the dairy industry, the production of xanthan achieved under the studied conditions was considered very promising for industrial application.     

Improving foliar applications of entomopathogenic nematodes by selecting adjuvants and spray nozzles

This study explores the influence of a selection of adjuvants and of three different nozzle sizes on the foliar application of entomopathogenic nematodes (EPNs). Two EPN species were studied: Steinernema feltiae and Steinernema carpocapsae. A viability test of EPNs suspended in different solutions of adjuvants showed that all selected alcohol ethoxylates and an alkyl polysaccharide have an immobilising effect on the selected nematode species. In a sedimentation test, xanthan gum proved to be the only adjuvant in a broad selection, capable of delaying sedimentation of EPNs in suspension. Without xanthan gum, sedimentation of S. carpocapsae and S. feltiae was noticeable after 20 and 10 minutes, respectively. When xanthan gum (0.3 g/L) was added to the suspension, no signs of sedimentation were noticed after 20 minutes with both EPN species. An ISO 02 flat fan nozzle can clog when spraying S. carpocapsae. A deposition test determined that an ISO 04 standard flat fan nozzle provides a higher relative deposition on cauliflower leaves and is therefore a better nozzle choice than the bigger ISO 08 standard flat fan nozzle for spraying S. carpocapsae. The addition of a spreading agent improved the deposition of S. carpocapsae. Adding xanthan gum to the EPN-spreading agent mixtures did not further improve deposition.     

Xanthan gum production by wild-type isolates of Xanthomonas campestris

Five newly-isolated strains of Xanthomonas campestris when compared with the standard strain, NRRL B-1459, showed higher broth viscosity and xanthan gum production. Evaluation of polysaccharide rheology is a very important determinant for selecting new xanthan-producing isolates.     

Chemoenzymatic synthesis and hydrogelation of amylose-grafted xanthan gums

This paper reports the chemoenzymatic synthesis of an amylose-grafted xanthan gum. An amine-functionalized maltooligosaccharide was chemically introduced to xanthan gum by condensation with its carboxylates using a condensing agent to produce a maltooligosaccharide-grafted xanthan gum. Then, a phosphorylase-catalyzed enzymatic polymerization of glucose 1-phosphate from the graft chain ends on the xanthan gum derivative was performed, giving an amylose-grafted xanthan gum. Furthermore, the product formed a gel with an ionic liquid, which was converted into a hydrogel with high water content by replacement of the ionic liquid with water. The ionically cross-linked hydrogel was also provided by soaking the primary formed hydrogel in FeCl₃ aqueous solution. The mechanical properties of the resulting hydrogels were evaluated by compressive testing.     

Water-soluble polymers in agriculture: xanthan gum as eco-friendly alternative to synthetics

Water-soluble polymers (WSPs) are a versatile group of chemicals used across industries for different purposes such as thickening, stabilizing, adhesion and gelation. Synthetic polymers have tailored characteristics and are chemically homogeneous, whereas plant-derived biopolymers vary more widely in their specifications and are chemically heterogeneous. Between both sources, microbial polysaccharides are an advantageous compromise. They combine naturalness with defined material properties, precisely controlled by optimizing strain selection, fermentation operational parameters and downstream processes. The relevance of such bio-based and biodegradable materials is rising due to increasing environmental awareness of consumers and a tightening regulatory framework, causing both solid and water-soluble synthetic polymers, also termed ‘microplastics’, to have come under scrutiny. Xanthan gum is the most important microbial polysaccharide in terms of production volume and diversity of applications, and available as different grades with specific properties. In this review, we will focus on the applicability of xanthan gum in agriculture (drift control, encapsulation and soil improvement), considering its potential to replace traditionally used synthetic WSPs. As a spray adjuvant, xanthan gum prevents the formation of driftable fine droplets and shows particular resistance to mechanical shear. Xanthan gum as a component in encapsulated formulations modifies release properties or provides additional protection to encapsulated agents. In geotechnical engineering, soil amended with xanthan gum has proven to increase water retention, reduce water evaporation, percolation and soil erosion – topics of high relevance in the agriculture of the 21st century. Finally, hands-on formulation tips are provided to facilitate exploiting the full potential of xanthan gum in diverse agricultural applications and thus providing sustainable solutions.     

Microscopy of xanthan/galactomannan mixtures

Polarization microscopy has been used to investigate the structure of 50/50 xanthan/galactomannan (guar gum or locust bean gum) mixtures in aqueous solution, the total concentration ranging from 0.5 to 4%. By the use of polarized light microscopy birefringent areas resulting from the formation of cholesteric mesophases in xanthan gum was clearly seen as has previously been reported by several authors. In xanthan/galactomannan mixtures, we also observed birefringent areas. Moreover, these zones in the blend appeared more anisotropic than with xanthan gum alone. This suggests that xanthan molecules organize themselves as liquid crystalline mesophases in definite enriched xanthan areas resulting from a concentration of xanthan inside these birefringent zones. Upon heating, this anisotropy disappears at a temperature well below the helix-coil transition temperature of xanthan molecules. In fact, this loss of order of the mixed system occurs at the same temperature as the melting temperature of the gel, as assessed by the use of rheological measurements. Since the ordered helical structure of the xanthan molecules still exists beyond the melting temperature while anisotropy disappears, this suggests that the xanthan molecules are no longer concentrated in specific areas but more evenly distributed in the medium. Gel melting would, therefore, be the result of the disappearance of these xanthan enriched areas.     

Xanthan biopolymer production at increase concentration by pH control

Efficient production of xanthan gum by fermentation with Xanthomonas campestris NRRL B-1459 can be accomplished at concentrations of xanthan in the fermented broth > 3%. This level of more than twice that previously attained by us results from continuously controlling the fermentation pH with alkali. Only a slight decrease in fermentation rate and yield occurs. When ammonia is used for pH control, cell production more than doubles and fermentation time is shortened. However, xanthan yield is decreased by the diversion of additional sugar to growth.