Oxygen transfer characteristics of a centrifugal, packed-bed reactor during viscous xanthan fermentation

The oxygen transfer properties of a novel, centrifugal, packed-bed reactor (CPBR) during viscous xanthan fermentation were determined with respect to the effects of the arrangement of the centrifugal, packed bed (CPB) and the recirculation loop (RL). Characterized by the maximum volumetric transfer coefficient (k_La) in xanthan broth, the aeration efficiency of CPBR was compared to those in stirred-tank reactors (STR) equipped with disc turbines (DT) or marine propellers (MP), and to that in a water-in-oil emulsion (WIO). As expected, STR-WIO showed the highest k_La (0.038 s^-1 at 2%) among all systems studied due to reduced broth viscosity; however, practical difficulties exist in product recovery. It was found that, at 3.5% xanthan the k_La in CPBR (0.018 s^-1) was higher than that of STR (0.005 s^-1) and close to that of STR-WIO (0.020 s^-1), indicating improved oxygen transfer at such a xanthan concentration. The exterior baffles along the rotating fibrous matrix offer additional agitation in the viscous broth. A gas-continuous arrangement, in which the CPB was kept above the broth, was able to elevate k_La to 0.023 s^-1, higher than that of STR-WIO. The external RL operated by a peristaltic pump was found to play an important role in CPBR aeration by providing better gas-liquid contact. With the improved oxygen transfer efficiency in CPBR at high xanthan concentrations, the CPBR system is practically the preferred system for xanthan fermentation. The characteristic roles of CPB arrangement and the RL should be considered primarily during scale-up operation.     

Genetic construction of Xanthomonas campestris and xanthan gum production from whey

Summary Plasmids pUR291 and pNZ521 containing lacZ gene, maturation protein and proteinase P genes, were transferred into X. campestris either by conjugation or by transformation. Plasmid pNZ521 was also conjugally transferred into X. campestris XMT1 a transformant carrying plasmid pUR291. All the constructed strains were evaluated for xanthan gum production in either a medium of 50% whey or the same medium supplemented with 1.5% lactose or 1.5% glucose. Mixed cultures either with transconjugants or with transformants were tested for xanthan gum production as well.     

Mechanistic analysis of xanthan gum production in a stirred tank

The overall effect of agitation on xanthan gum production by Xanthomonas campestris ATCC13951 in a stirred vessel was mechanistically analyzed considering local variation of the specific production rate due to variation of shear stress in the vessel. The whole liquid volume in a fermentor was roughly divided into three regions; the micromixing region around the impeller with high shear stress, the macromixing region dominated by a circulating flow and the stagnant region. The value of the shear rate was first ascertained by experiments in order to obtain a picture of shear rate variation in a radial direction from the impeller, and the equivalence between the volumes of the high shear stress region and micromixing region was confirmed. The shear stress obtained using a correlation between the shear rate at the impeller tip and Reynolds number of Wichterle et al. was used as a representative of the shear stress in the micromixing region, and the shear stress estimated by use of an empirical correlation between the average shear rate in a fermentor and agitation speed derived by Metzner et al. was adopted as a representative of the shear stress in the macromixing region. The information about the circulation time distribution was also used to take into account oxygen deficiency during circulation of liquid elements in the macromixing region, considering that oxygen from the gas phase was supplied mainly in the high shear region. The calculated values of xanthan gum concentrations which were obtained by the proposed simulation method agreed well with the experimental data in the time course of xanthan gum production at various agitation speeds. Experimental results of the relationship between the overall specific production rate and ND (N, agitation speed, and D, impeller diameter) was also verified by the proposed method.     

Construction of lactose-utilizing Xanthomonas campestris and production of xanthan gum from whey

Xanthomonas campestris pv. campestris possesses a low level of beta-galactosidase and therefore is not able to grow and produce significant amounts of xanthan gum in a medium containing lactose as the sole carbon source. In this study, a beta-galactosidase expression plasmid was constructed by ligating an X. campestris phage phi LO promoter with pKM005, a ColE1 replicon containing Escherichia coli lacZY genes and the lpp ribosome-binding site. It was then inserted into an IncP1 broad-host-range plasmid, pLT, and subsequently transferred by conjugation to X. campestris 17, where it was stably maintained. The lacZ gene under the control of the phage promoter was expressed at a high level, enabling the cells to grow in a medium containing lactose. Production of xanthan gum in lactose or diluted whey by the engineered strain was evaluated, and it was found to produce as much xanthan gum in these substrates as the cells did in a medium containing glucose.     

Effect of glucose concentrations on xanthan gum production by xanthomonas campestris

The effect of the glucose concentration on xantham gum production by Xanthomonas campestris ATCC 13951 was studied resulting that the glucose concentration between 30 and 40 g/kg broth was best for xanthan gum production. Controlling the glucose concentration at between 30 and 40 g/kg broth by intermittent addition of glucose prevented the inhibition of cell growth and the cessation of xanthan gum production, which were observation with a higher glucose concentration. By means of a glucose feeding strategy, the xanthan gum concentration reached 43 g/kg broth after 96-h cultivation.     

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.     

Construction of lactose-utilizing Xanthomonas campestris and production of xanthan gum from whey.

Xanthomonas campestris pv. campestris possesses a low level of beta-galactosidase and therefore is not able to grow and produce significant amounts of xanthan gum in a medium containing lactose as the sole carbon source. In this study, a beta-galactosidase expression plasmid was constructed by ligating an X. campestris phage phi LO promoter with pKM005, a ColE1 replicon containing Escherichia coli lacZY genes and the lpp ribosome-binding site. It was then inserted into an IncP1 broad-host-range plasmid, pLT, and subsequently transferred by conjugation to X. campestris 17, where it was stably maintained. The lacZ gene under the control of the phage promoter was expressed at a high level, enabling the cells to grow in a medium containing lactose. Production of xanthan gum in lactose or diluted whey by the engineered strain was evaluated, and it was found to produce as much xanthan gum in these substrates as the cells did in a medium containing glucose.     

Synthetic media for production of quality xanthan gum in 20 liter fermentors

Xanthan gum is a heteropolysaccharide synthesized by Xanthomonas campestris NRRL B-1459 and is composed of D -glucose, D -mannose, and D -glucuronic acid, in addition to acetic and pyruvic acids. Different amounts of pyruvic acid ketal are found in various preparations which can influence the viscosities of dilute xanthan solutions. Polysaccharide production on synthetic media was studied in small-scale fermentors. Fermentation conditions were established for production of both high and low pyruvic acid gums (about 4 and 2% pyruvic acid, respectively). Low nitrogen [0.1% (NH₄)₂HPO₄] and air (0.25 vol/liter/min) levels favor production of low pyruvate gum; increasing (NH₄)₂HPO₄ to 0.15%, adding K₂HPO₄, and increasing the air flow to 1.5 vol/liter/min favored production of normal gum. Both processes gave xanthan yields of 50 to 60%, based on 2.5% initial D -glucose substrate, in two to three days. Differences in pyruvic acid content and in the quantity of gum produced under a given set of conditions were attributed to strain variability. Substrains were isolated that have desirable characteristics for production of xanthan gum; i.e., the ability to give good yields of high-pyruvate gum when grown on both complex and synthetic media.     

Synergistic interaction between xanthan and guar gum

The non-Newtonian behavior and dynamic viscoelasticity of a series of aqueous mixtures of xanthan and guar gum were measured with a rheogoniometer. At a concentration of 0.2% of total gums, gelation did not occur at room temperature but occurred at a low temperature (0°). A much stronger interaction was observed with a mixture of deacetylated xanthan than that with native xanthan. The maximum dynamic modulus was obtained when the ratio of xanthan to guar gum was 2:1. The transition temperatures of dynamic viscoelasticity for mixtures with native and deacetylated xanthan were observed at 25 and 30°, respectively. It was concluded that the side chains of the guar gum molecular prevent an intermolecular interaction with the side chains of the xanthan molecule. An intermolecular interaction between xanthan and guar gum at low temperature might be promoted between the periphery of the side chains of the xanthan molecule and the backbone of the guar gum molecule and dissociation takes place at the transition temperature.     

黄原胶发酵液纯化精制研究

溶剂法直接提取的黄原胶产品含有大量菌体蛋白和色素杂质,总氮含量高、透明度差、色泽暗深。通过中性蛋白酶处理发酵液,使成品含氮量下降５６．５％;通过Ｎａ２ＳＯ３漂白液,使产品色泽大为改善。实验得出最佳酶解条件：发酵液稀释１倍,温度４４℃、ｐＨ７,加酶量１００ｕ／ｇ发酵液,作用时间２．５ｈ;最佳Ｎａ２ＳＯ３漂白条件：温度２０￣３０℃,ｐＨ５￣６,Ｎａ２ＳＯ３用量为１％（ｗ／ｗ）,作用时间１￣１．５ｈ。     

槐豆胶与黄原胶的协效性研究

对槐豆胶与黄原胶的协效性进行了研究,结果表明,槐豆胶和黄原胶有较高的协效性,其最佳配比（重量比）为2：8;当混合液浓度达到0.5%-0.6%时形成凝胶,因此槐豆胶可作为黄原胶的增稠剂和凝胶剂。     

Oxygen uptake rates in cultured rat hepatocytes

One potential treatment of acute liver failure involves the use of an extracorporeal device composed of functional hepatocytes. A major issue in the design of such a large-scale device is providing the hepatocytes with a sufficient supply of oxygen and other nutrients. In this study, we have designed and characterized a simple perfusion system hepatocytes using this system. The OUR of hepatocytes was determined during the first day after seeding on a single collagen gel and during the long-term stable culture after the addition of a top layer of collagen. The OUR increased to 20.7 +/- 0.57 pmol/sec/mug DNA during the first 13 hours of culture on a single collagen gel, while during the next 11 hours, the OUR declined to 10.6 +/- 1.5 pmol/sec/mug DNA. In parallel with the increase in OUR during the first 10 hours, we observed significant cell spreading, suggesting that the oxygen supply to the cells may be critical for the spreading and adaptation of the anchorage-dependent hepatocytes following isolation. Addition of a top layer of collagen to hepatocyte cultures for 24 hours of culture on a single collagen layer resulted in a stable OUR for 15 days. These results indicate that OUR of hepatocytes in culture may vary depending on the phase of culture (i.e., early vs. late) and on the extracellular environment. (c) 1992 John Wiley & Sons, Inc.     

High production of xanthan gum by a strain ofXanthomonas campestris conjugated withLactococcus lactis

Summary Plasmid pNZ521, containing phospho--galactosidase, maturation protein and proteinase P genes, was conjugally transferred for the first time fromL.lactis intoX.campestris XLM1.After 20 generations 67% of the tested colonies were resistant to chloramphenicol. In the transconjugant proteinase activity appeared in the growth medium, whereas inL.lactis MG1820 it was extracted from the cell wall. Proteinase activity and production of xanthan gum were studied in different concentrations of whey. Xanthan gum production was found much higher in all cultures with the transconjugant strain XLM1521.     

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.     

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.     

pH-Dependent interaction between sodium caseinate and xanthan gum

Xanthan gum and sodium caseinate are used to improve stability and texture of food. To investigate interactions between them, the effects of pH on structure of sodium caseinate–xanthan gum complex were analyzed. HCl titration showed that the absorbance of the mixture was different from that of sodium caseinate alone throughout the acidification, and that syneresis in the mixture was delayed in acidic pH. Rennet digestion clarified that xanthan gum retarded degradation of κ-casein at pH 2.7. Atomic force microscopy revealed that xanthan gum interaction with sodium caseinate was pH-dependent. Sodium caseinate particles were individually bound with xanthan gum at pH 6.6, and a side-by-side aggregation of sodium caseinate along xanthan gum was observed at pH 4.2. The mixture formed a network composed of rod-like fibers at pH 2.7. These results indicate that hydrophobic and electrostatic interactions play a role in the complex formation at neutral and acidic pH, respectively.     

Diffusion of sucrose in xanthan gum solutions

Molecular diffusion of solutes, like sucrose in the xanthan gum fermentation, is important in order to understand the complex behavior of mass transfer mechanisms during the process. This work was focused to determine the diffusion coefficient of sucrose, a carbon source for xanthan production, using similar sucrose and xanthan concentrations to those occurring in a typical fermentation. The diaphragm cell method was used in experimental determinations. The data showed that diffusion coefficient of sucrose significantly decreases when xanthan gum concentration increases. Theoretical and semiempirical models were used to predict sucrose diffusivity in xanthan solutions. Molecular properties and rheological behavior of the system were considered in the modeling. The models tested fitted well the behavior of experimental data and that reported for oxygen in the same system.List of Symbols A constant in eq. (5) - C _pg cm^–3 polymer concentration - D cm² s^–1 diffusivity - D _ABcm² s^–1 diffusivity of A through liquid solvent - D _APcm² s^–1 diffusivity of A in polymer solution - D _AWcm² s^–1 diffusivity of A in water - D _Pcm² s^–1 diffusivity of polymer in liquid solvent - E _D gradient of the activation energy for diffusion - H _P hydratation factor of the polymer in water (g of bound water/g of polymer) - K dyn sⁿ cm^–2 consistency index - K ₁ constant in eq. (5) - K _P overall binding coefficient [g of bound solute/cm³ of solution]/[g of free solute/cm³ of polymer free solution] - n flow behavior index - M _Bg g mol^–1 molucular weight of liquid solvent - M _Pg g mol^–1 molecular weight of the polymer - M _Sg g mol^–1 Molecular weight of polymer solution (= M _BX_B+M_PX_P) - R cm³ atm g mol^–1 K^–1 ideal gas law constant - T K absolute temperature - V _Bcm³ g mol^–1 molar volume of liquid solvent - V _Pcm³ g mol^–1 molar volume of polymer - V _Scm³ g mol^–1 molar volume of polymer solution - X _B solvent molar fraction - X _P polymer molar fraction - polymer blockage shape factor - _P volume fraction of polymer in polymer solution - g cm^–1 s^–1 viscosity - _ag cm^–1 s^–1 apparent viscosity of the polymer solution - _icm³ g^–1 intrinsic viscosity - ₀ g cm^–1 s^–1 solvent viscosity - _Pg cm^–1 s^–1 polymer solution viscosity - _R relative viscosity (= / ₀) - ₌₀ g cm^–1 s^–1 viscosity of polymer solution obtained at zero shear rate - ₀ g cm^–3 water density     

Genetic stability and xanthan gum production in Xanthomonas campestris pv. campestris NRRL B1459

A transposon (Tn5-SC) was constructed that can be used to quantify genetic deletions or amplifications. This transposon was used to evaluate the genomic stability of Xanthomonas campestris pv. campestris NRRL B1459 and we found that the genome of this bacterium is as stable as other Gram-negative bacteria or even more stable. Homologous recombination between plasmid sequences was determined in strain NRRL B1459 and was found to occur at a similar level to that reported for other Gram-negative bacteria. We report here that in X.c.c. NRRL B1459 there is no straightforward correlation between the occurrence of genetic rearrangements and frequency of homologous recombination. These data are discussed with respect to the reported instability of strain NRRL B1459 for xanthan gum production.