Xanthan production by Xanthomonas campestris PTCC 1473 with submerged fermentation using whey and process optimization

The cheese whey is in an abundant residue obtained during the cheese processing and its disposal in the environment causes several drawbacks. The bioconversion of this by-product in added-value ones is an important alternative to overcome this environmental problem. In this study the application of cheese whey as carbon source for xanthan gum production was investigated Using strain of Xanthomonas campestris PTCC 1473 by submerge fermentation. Four factor each in 4 level including: whey heat treatment time ]10, 20, 40, 80)minute)[, nitrogen source types (ammonium nitrate ,ammonium nitrate& yeast extract, ammonium nitrate & pepton ,yeast extract &pepton) KH2PO4 concentrations (0,1,2,3% V/W) and PH (5, 6, 7, 8). were evaluated by Taguchi methodology in order to improve the xanthan gum production. Also the viscosity of xanthan gum was determined and FTIR analysis was measured for xanthan production confirmation. Three of four factors including KH2PO4 concentration, nitrogen source type and substrate heat treatment time had significant effects on xanthan gum production confirmers. (P