Monday, November 9, 2009
P31
Xanthan gum fermentation using whey permeate hydrolysate as an alternative carbon source
Ching-Suei Hsu, William G. Lowrie Department of Chemical and Biomolecular Engineering, The Ohio State University, 140 W Lane Ave, Columbus, OH 43210 and Shang-Tian Yang, The Department of Chemical and Biomolecular Engineering, The Ohio State University, 140 W. 19th Ave., Columbus, OH 43210.
Researchers devoted to solve the problem of the abundant waste stream from the cheese industry for several years. The releasing of waste stream of whey permeate containing high concentration of lactose can cause severe Biological Oxygen Demand (BOD) problem. In our lab, we proposed to use the whey permeate to produce xanthan gum. However, Xanthomonas campestris does not consume whey permeate directly, so it requires a pretreatment to hydrolyze the whey permeate into glucose and galactose. In this research, we compared the production of xanthan gum using different carbon sources, such as glucose, lactose hydrolysate and whey permeate hydrolysate. The production using alternative carbon sources and glucose were similar in terms of yield, productivity and xanthan gum quality. According to this research, the whey permeate in a waste stream could be transferred into a potential profit.
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