Valorisation of chicken feathers for xanthan gum production using Xanthomonas campestris MO-03

• Main Authors: Murat Ozdal, Esabi Basaran Kurbanoglu
• Format: Article
• Language: English
• Published: SpringerOpen 2018-12-01
• Series: Journal of Genetic Engineering and Biotechnology
• Online Access: http://www.sciencedirect.com/science/article/pii/S1687157X18300726

Xanthan gum is an important commercial polysaccharide produced by Xanthomonas species. In this study, xanthan production was investigated using a local isolate of Xanthomonas campestris MO-03 in medium containing various concentrations of chicken feather peptone (CFP) as an enhancer substrate. CFP was produced with a chemical process and its chemical composition was determined. The addition of CFP (1–8 g/l) increased the conversion of sugar to xanthan gum in comparison with the control medium, which did not contain additional supplements. The highest xanthan production (24.45 g/l) was found at the 6 g/l CFP containing control medium in 54 h. This value was 1.73 fold higher than that of control medium (14.12 g/l). Moreover, addition of CFP improved the composition of xanthan gum; the pyruvate content of xanthan was 3.86% (w/w), higher than that of the control (2.2%, w/w). The xanthan gum yield was also influenced by the type of organic nitrogen sources. As a conclusion, CFP was found to be a suitable substrate for xanthan gum production. Keywords: Chicken feather peptone, Polysaccharide, Pyruvate, Xanthomonas campestris, Xanthan gum