Sunday, May 3, 2009

Production of xanthan gum from sisal juice and glycerol

Marcio I. Campos1, Janice Druzian1, Elisiane Reis2, and Francine F. Padilha2. (1) Departamento de Engenharia Química, Universidade Federal da Bahia, Escola Politécnica, Rua Aristidis Novis 02, 2 andar, Federação, Salvador/BA, 40000-000, Brazil, (2) Naturals and Synthetic Products Laboratory, Tiradentes University; Technology and Research Institute, Av. Murilo Dantas 300, Prédio do ITP, Aracaju/SE, 49032490, Brazil

The xanthan gum is a biopolymer produced by Xanthomonas, has the ability to form viscous gels and solutions in water, gum and the more commercially acceptable due to its wide application in food and other products thickeners, stabilizers or viscosificantes. Glucose and sucrose are cited as sources of carbon preferred, however, the use of agroindustrial waste into bioprocess the achievement of low-cost alternative substrate for fermentation process, which reduces production costs and help in the allocation of waste, minimizing environmental problems. This study aimed to investigate the influence of two media fermentative supplemented with juice sisal residual (Agave sisalana) or glycerol and study the conditions of fermentation in the production of xanthan gum in shaker from a native strain of Xanthomonas campestris, and perform the rheological characterization of polymers obtained. The production of the inoculum occurred in Erlenmeyer flasks with agitation of 150 and 180 rpm at 28ºC for 24 hours, in the YM. The experiments for the production of gum were made by fermentation in Erlenmeyer flasks in shaker at 200 and 250 rpm for 96 hours at. The average yield obtained was 2.41±0.02 gL-1 with juice sisal residual to 200 rpm in the medium fermentation 01 and 3.48±0.01 gL-1 at 250 rpm in the medium fermentation 02, obtained with glycerol 2.08±0.01 gL-1 at 200 rpm in the medium fermentation 01 and 0.85±0.01 gL-1 at 250 rpm in the medium fermentation 02. The aqueous solutions of gum showed pseudoplastic behavior characteristic.