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Biotechnology
Year: 2017  |  Volume: 16  |  Issue: 2  |  Page No.: 69 - 76

Impact of Amino Acids, Nitrogen Source and Buffering System on Xanthan Yield Produced on Hydrolyzed Whey Lactose

H.A. Murad, Sahar H. Mohamed and Asmaa G. Abu-El-Khair    

Abstract: Background and Objective: Huge amount of whey and permeate are produced annually and can be used as substrate for production of valuable products. The purpose of this work was to employed hydrolyzed lactose of whey as a cheaper carbon source for reducing the cost of production of xanthan gum on submerged culture and solid agar medium. Methodology: Whey basal medium supplemented with different growth nutrient involved carbon, nitrogen (organic and inorganic) and amino acids and were used for xanthan production. Lactose of whey was acid hydrolyzed or partially hydrolyzed through preculturing process with Lactobacillus rhamnosus for 24-48 h before inoculating the production medium with Xanthomonas campesteris pv. campestris for xanthan production. Data were statistically analyzed by SAS software. Results: Acid hydrolyzed whey supplemented with 1% sucrose supported production of 28 g L–1 of xanthan gum. The precultured lactose mineral medium with Lactobacillus rhamnosus produced 17.6 g L–1 of xanthan on a medium precultured for 24 h. Diammonium phosphate was the best inorganic nitrogen source whilst peptone was the best organic nitrogen source supported production of 20 and 36 g L–1 of xanthan gum, respectively in submerged culture compared with 4.2 and 4 g L–1 of xanthan on solid agar medium, respectively. Cystein, alanine and histidine yielded a good yield of xanthan especially cystein which gave a yield reached 35 g L–1. The buffering system exhibited profound effect on xanthan yield which reached its maximal value at pH 7. Conclusion: The hydrolyzed lactose can be used successfully for production of xanthan gum with employing microbial biotechnology techniques including acid pretreatment of lactose medium and preculturing of production medium with lactic acid bacteria which contribute for reduction of pollution resultant from dairy waste disposal.

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