Fermentation method for producing high viscocity xanthan gum by xanthomonas campestris

Abstract

The invention discloses a fermentation method for producing high viscocity xanthan gum by xanthomonas campestris, which relates to the technical field of the production of the xanthan gum by using microorganism fermentation engineering. The prior fermentation method for producing the xanthan gum by the xanthomonas campestris comprises: slant mother seeds, shaking culture, starter can culture, total culture medium fermentation culture and fermentation liquor extracting stage; and a fermentation culture stage of the invention is designed to be a basal culture medium fermentation culture stage which comprises a supplementary food culture medium A fed-batch, a food culture medium B fed-batch and a pH regulation and control process. Starch and crude farm product containing starchiness are sequentially batch-fed in two steps under the condition of firm control of fermentation liquor photodensity to increase the carbon nitrogen ratio gradually; the ferment pH value is controlled by an acid-base neutralization solution, so that the process fermentation time is reduced from 60 to 75 hours to 40 to 48 hours; high cost industrial raw materials are replaced by the low cost primary farm products, so that the raw material cost is reduced by 15 to 20 percent; the reduction of the fermentation time reduces the energy consumption by 25 to 30 percent; and experimental data shows that the feed stock conversion reaches 85 to 90 percent and the viscocity is improved by 10 to 20 percent.

Description

technical field [0001] The invention relates to the technical field of producing xanthan gum by means of microbial fermentation engineering, in particular to a fermentation method for producing high-viscosity xanthan gum by Xanthomonas. Background technique [0002] Xanthan gum, also known as yellow gum and xanthan gum, is a microbial exopolysaccharide produced by Xanthomonas campestris with carbohydrates as the main raw material through fermentation engineering. In 1952, Xanthomonas cabbage black rot was isolated from the Northern Research Institute of Peoril, Illinois, United States Department of Agriculture, and obtained by converting the cabbage extract into water-soluble acidic extracellular heteropolysaccharides. Because the polysaccharide has high viscosity, flow thixotropy and stable physical and chemical properties, and is non-toxic, it has broad market prospects as an additive in the field of daily chemical industry. All-in-one bio-glue with the best performance i...

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Problems solved by technology

[0003] The technical problem to be solved in the present invention is to disclose a fermentation method for producing high-viscosity xanthan gum by Xanthomonas, so as to overcome the deficiencies and defects of the prior art in fermentation cycle, raw material cost and energy consumption, and shorten the fermentation cycle , Reduce raw material costs, reduce energy consumption

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