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Optimization of xanthan gum production using cheese whey and response surface methodology

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Abstract

Cheese whey lactose was used as a carbon source for xanthan gum production with Xanthomonas campestris and Xanthomonas pelargonii. Proteins were precipitated and removed from whey prior to fermentation. Box-Behnken response surface methodology was used for optimization of the carbon, magnesium, and phosphate source concentrations in the culture medium to maximize xanthan gum production. After 48 h of fermentation using X. campestris, the highest xanthan concentration (16.4 g/L) was achieved at 65.2 g/L of cheese whey (39.1 g/L of lactose), 14.8 g/L of phosphate (K H2PO4), and 1.1 g/L of magnesium (MgSO4·7H2O). The corresponding optimum cheese whey, phosphate, and magnesium concentrations in cultures of X. pelargonii were 80.0, 6.7, and 0.8 g/L, respectively, which resulted in a xanthan production of 12.8 g/L. The xanthan gum yield (g of xanthan/g of lactose) was 0.42 for X. campestris and 0.27 for X. pelargonii.

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Authors and Affiliations

  1. Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan, Isfahan, 8174673441, Iran

    Seyyed Vahid Niknezhad, Mohammad Ali Asadollahi, Davoud Biria & Mohsen Doostmohammadi

  2. Department of Chemical Engineering, Isfahan University of Technology, Isfahan, 84156-83111, Iran

    Akram Zamani

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  1. Seyyed Vahid Niknezhad
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  2. Mohammad Ali Asadollahi
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  5. Mohsen Doostmohammadi
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Correspondence to Mohammad Ali Asadollahi.

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Niknezhad, S.V., Asadollahi, M.A., Zamani, A. et al. Optimization of xanthan gum production using cheese whey and response surface methodology. Food Sci Biotechnol 24, 453–460 (2015). https://doi.org/10.1007/s10068-015-0060-9

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  • DOI: https://doi.org/10.1007/s10068-015-0060-9

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