Production of Xanthan Gum by Xanthomonas Campestris CCT 13951 Submerged Fermentation on hydrolysed agroindustrial by-products

Abstract Xanthan is a natural polymer often obtained through fermentative processes using Xanthomonas, which remarkable properties - including biocompatibility, biodegradability, and non-toxicity – fit a myriad of industrial applications. The aim of this study was to evaluate the influence of different alternative fermentable substrates derived from agro-industrial waste (cheese whey and passion fruit peel), the production and rheological properties of the gum. The fermented substrate composition had a strong impact on production (8.15–14.81 g∙L-1) and apparent viscosity (31.9–510 mPa.s). The maximum xanthan gum production was observed after 72 h using cheese whey and passion fruit peel acid hydrolysate supplemented with K2HPO4 (AH:W – Phosphate). However, the maximum viscosity was found for medium without supplementation (AH:W), twice the value of the samples supplemented with phosphate. All solutions were highly pseudoplastic. This study provides a cost-effective solution for the reusing of cheese whey and passion fruit peel and possible low-cost approach for xanthan production. .