Kinetic models for xanthan gum production using Xanthomonas campestris from molasses

  • Gilani S
  • Najafpour G
  • Heydarzadeh H
  • et al.
N/ACitations
Citations of this article
63Readers
Mendeley users who have this article in their library.

Abstract

In process of xanthan gum production the effect of media temperature, agitation rate and molasses concentration on yield of fermentation were investigated. Xanthan gum was produced in batch fermentation by Xanthomonas campestris PTCC 1473 from molasses. At 32?C, 500 rpm and media with 30g/l of total sugar maximum production of xanthan gum (17.1g/l) was achieved. For the purity of the xanthan FTIR spectrum was obtained. The identified spectrum was compared with the commercial product. In batch culture, several kinetic models for the biochemical reactions were extensively studied. The growth kinetic parameters were evaluated by unstructured model and derived from the related equations. Based on Malthus and Logistic rate equations, the maximum specific growth rate, ?max, and initial cell dry weight, X0, were defined. Luedeking-Piret and Modified Luedeking-Piret models were applied for the product formation and substrate consumption rates. In batch experiments, the kinetic parameters for the growth associated (m, a) and non-growth associated (n, b) parameters were determined.nema

Cite

CITATION STYLE

APA

Gilani, S. L., Najafpour, G. D., Heydarzadeh, H. D., & Zare, H. (2011). Kinetic models for xanthan gum production using Xanthomonas campestris from molasses. Chemical Industry and Chemical Engineering Quarterly, 17(2), 179–187. https://doi.org/10.2298/ciceq101030002g

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free