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September 2026 (published: 07.09.2026)
Number 3(69)
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The effect of whey concentration in the substrate on xanthan gum biosynthesis by Xanthomonas campestris bacteria
Kireeva Alyona M., Zasukhina Ekaterina S. , Zhilinskaya N.Т. , Kriger Olga V.
Keywords: food biotechnology; xanthan; xanthan gum; Xanthomonas campestris; whey; substrate; biosynthesis
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The effect of whey concentration in the substrate on xanthan gum biosynthesis by Xanthomonas campestris bacteria
The effect of whey concentration in the substrate on xanthan biosynthesis by Xanthomonas campestris SEED B‑048 bacteria was studied to reduce process costs by using food industry by-products. Cultivation was carried out in medium V with the addition of whey at concentrations from 6 to 21 g/l; medium without whey was used as a control. Cultivation lasted 72 hours with constant stirring at 120 rpm and a temperature of 28°C. The effectiveness of whey concentration was assessed by the increase in biomass (optical density, gain coefficient) and xanthan yield. The isolated xanthan was identified by a qualitative reaction according to FS.2.4.0010. On all nutrient media, the growth curves corresponded to typical bacterial dynamics, while the addition of whey at concentrations of 6 and 9 g/l accelerated the transition from the lag phase to the exponential phase and increased the final biomass (growth coefficients 12.54 and 9.21, respectively). The maximum xanthan yield (1.9 g/l) was observed at a whey concentration of 9 g/l, which is 12% higher than the accumulation in the control medium. Adding whey at concentrations above 12 g/l inhibits bacterial growth and polysaccharide synthesis, resulting in a decrease in the optical density of the culture suspension and a reduction in xanthan yield. Whey at a concentration of 9 g/l has been shown to be an effective component of the nutrient medium, increasing xanthan yield and helping to address the problem of waste disposal in the dairy industry.
Keywords: food biotechnology; xanthan; xanthan gum; Xanthomonas campestris; whey; substrate; biosynthesis
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License