Xanthan gum: Secondary raw materials for biosynthesis, isolation and application
https://doi.org/10.21323/2618-9771-2024-7-4-515-522
Abstract
The inevitable consequence of population growth is the development of agriculture and food production, which in turn has an impact on the volumes of secondary raw materials production. The processing of these materials can present significant challenges. One of the most effective solutions to this problem is the use of microbiological synthesis to create products with high added value. A notable example is xanthan gum, a biopolymer that has been utilized in a multitude of industries, including food, oil, pharmaceutical, and medicine. The value of xanthan gum is contingent upon its distinctive physicochemical properties, particularly its capacity to enhance the viscosity of solutions. The process of obtaining xanthan gum is conducted through the fermentation of liquid high-carbon media. The primary producer is the bacterium Xanthomonas campestris, a phytopathogen of cruciferous plants, which converts carbohydrates into a biopolymer of commercial value. This literature review examines several topics related to xanthan gum and its synthesis by X. campestris, with particular attention paid to the success of obtaining the target product using food production waste and secondary agricultural raw materials.
Keywords
Xanthomonas campestris,
xanthan gum,
biosynthesis,
fermentation,
secondary raw materials,
waste products,
biopolymer
Supporting agencies: The research was carried out on the topic FGUS-2022-0003 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Authors
G. F. Kurbanov
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Gabdulla F. Kurbanov, Research Assistant, Laboratory of Biotechnology and Bioengineering
55, Liteiny pr., 190000, St. Petersburg
Tel.: +7–937–164–45–66
A. O. Prichepa
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Artem O. Prichepa, Research Assistant, Laboratory of Biotechnology and Bioengineering
55, Liteiny pr., 190000, St. Petersburg
Тел.: +7–931–588–40–14
N. Yu. Sharova
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Natalya Yu. Sharova, Doctor of Technical Sciences, Professor of the Russian Academy of Sciences, Deputy Director for Research
55, Liteiny pr., 190000, St. Petersburg
Тел.: +7–900–624–11–09
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For citations:
Kurbanov G.F., Prichepa A.O., Sharova N.Yu. Xanthan gum: Secondary raw materials for biosynthesis, isolation and application. Food systems. 2024;7(4):515-522. https://doi.org/10.21323/2618-9771-2024-7-4-515-522
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