About the issue
Publications
Partners
December 2025 (published: 12.12.2025)
Number 4(66)
Home
>
Issue
>
Using wheat bran hydrolysate medium for xanthan gum production
Kurbanov Gabdulla F. , Prichepa Artem O. , Ivanova Ekaterina Yu. , Putilov Vladislav E., Sharova N.Yu.
Keywords: food biotechnology; wheat bran; hydrolysis of secondary raw materials; xanthan gum; Xanthomonas campestris
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Using wheat bran hydrolysate medium for xanthan gum production
Research objective – to evaluate the potential of using wheat bran hydrolysate (WB) as an alternative and cost-effective carbon source for the microbial biosynthesis of xanthan gum. The study focused on the bacterium Xanthomonascampestris strain V-6720. Cultivation was carried out in nutrient media where the carbon source was enzymatic wheat bran hydrolysate. Hydrolysis was performed at 50°C and pH 4.5 for 24 hours using an enzyme cocktail comprising cellulase, amylase, glucoamylase, and protease. The gum yield was determined gravimetrically after precipitation from the culture broth with isopropyl alcohol. The reducing sugar content was measured using an ebulliostatic method. Statistical significance of differences was assessed using the Mann–Whitney U test (p <0.05).WB hydrolysis was carried out with an almost identical enzyme set according to two schemes (differing by the presence of xylanase in one group and its absence in the other), with control samples without enzymes also included. The resulting hydrolysates were used as the base for nutrient media to cultivate the producer strain for 72 hours in a shaker incubator. After fermentation, the xanthan gum was isolated, dried, and weighed.The reducing sugar content in the hydrolysates was 20–22 g/dm³, which was slightly higher than in the control (15 g/dm³). The addition of xylanase did not lead to a statistically significant increase in sugar yield. The highest xanthan gum yield of 8.2 g/L was achieved using the medium with hydrolysate produced without xylanase. The yield was lower in the control medium (6.5 g/L) and the lowest (5.8 g/L) when xylanase was used. The decrease in gum yield in the xylanase treatment is attributed to the inhibitory effect of by-products from the hydrolysis of the lignocellulosic complex. The amylolytic activity of the strain was additionally confirmed, explaining its ability to ferment the starch present in the bran.Thus, wheat bran hydrolysate produced without xylanase proved to be an effective medium for the biosynthesis of xanthan gum, yielding a quantity comparable to standard substrates while reducing the cost of the nutrient medium.
Keywords: food biotechnology; wheat bran; hydrolysis of secondary raw materials; xanthan gum; Xanthomonas campestris
DOI 10.17586/2310-1164-2025-18-4-36-44
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License