Kinetically modelled approach of xanthan production using different carbon sources: A study on molecular weight and rheological properties of xanthan

Ali Mohsin, Kanagat Akbota Akyliyaevna, Waqas Qamar Zaman, Muhammad Hammad Hussain, Muhammad Zubair Mohsin, Sarah Al-Rashed, Xin Tan, Xiwei Tian, Kistaubayeva Aida, Muhammad Tariq, Muhammad Salman Haider, Imran Mahmood Khan, Sobia Niazi, Yingping Zhuang, Meijin Guo

Research output: Journal PublicationArticlepeer-review

7 Citations (Scopus)

Abstract

The present study emphasizes improving the overall yield, productivity and quality of xanthan by Xanthomonas campestris using different carbon sources via optimizing the fermentation media and kinetic modelling work. After optimization, six carbon sources and one nitrogen source were selected for xanthan production in 5 L bioreactor. Kinetic modelling was applied to assess the experimental fermentation data and to check its influence on scale-up production. In this work, xanthan production reached 40.65 g/L with a growth-associated rate constant (α) of 2.831, and highest specific growth rate (μm) of 0.37/h while using maltose as the sole carbon source. Furthermore, rheological properties were determined, and Herschel-Bulkley model was employed to assess the experimental data. Interestingly, xanthan obtained from sucrose and glucose showed the highest yield stress (τ0) of 12.50 ± 0.31 and 7.17 ± 0.21. Moreover, the highest xanthan molecular weight of 3.53 × 107 and 3.25 × 107 g/mol were also found with sucrose and glucose. At last, the proposed mechanism of sugar metabolism and xanthan biosynthesis pathway were described. Conclusively, maltose appeared as the best carbon source for maximum xanthan production: while sucrose and glucose gave qualitatively best results. In short, this systematically modelled approach maximizes the potential output and provides a solid base for continuous cultivation of xanthan at large-scale production.

Original languageEnglish
Pages (from-to)1226-1236
Number of pages11
JournalInternational Journal of Biological Macromolecules
Volume193
DOIs
Publication statusPublished - 15 Dec 2021
Externally publishedYes

Keywords

  • Batch-culture fermentation
  • Kinetic modelling
  • Xanthan gum

ASJC Scopus subject areas

  • Structural Biology
  • Biochemistry
  • Molecular Biology

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