Method for improving whiteness of xanthan gum through fermentation condition control and method for detecting xanthan gum fermentation broth

Abstract

The invention discloses a method for improving the whiteness of xanthan gum through fermentation condition control and a method for detecting a xanthan gum fermentation broth. The method for improvingthe whiteness of the xanthan gum through fermentation condition control includes the following steps of firstly, conducting slope culturing; secondly, conducting liquid fermentation culturing, wherein the liquid fermentation culturing includes the substeps of inoculating a ring slope strain in an NF-5 liquid fermentation culture medium and conducting culturing for 80-100 h under the aerobic conditions at the culture temperature of 30 DEG C, and the fermentation culture medium comprises 35 g / L cane sugar, 0.5-1 g / L yeast powder, 0.5-1 g / L casein peptone, 0.5-1 g / L uracil, 0.5-1 g / L (NH4)HPO4,1 g / L CaCl2 and 1 g / L KH2PO4. The method includes simple steps and is low in product extraction cost and good in product quality.

Description

technical field [0001] The invention relates to a xanthan gum fermentation technology, which belongs to the field of bioengineering, in particular to a method for improving the whiteness of xanthan gum by controlling fermentation conditions and a detection method for xanthan gum fermentation liquid. Background technique [0002] Xanthan gum is an acidic exopolysaccharide fermented by Xanthomonas campestris or Xanthomonas brassicae black rot using carbohydrates such as sucrose and corn starch as main raw materials under aerobic conditions. Due to its unique molecular structure, xanthan gum has unique rheological properties, good water solubility, acid and alkali resistance, and high temperature resistance. Due to various excellent properties of xanthan gum, it is used in food, paper, beverage, chemical , cosmetics, oil exploration and many other fields have been widely used. [0003] Xanthan gum is milky white, light yellow, light brown, and the main factors affecting the co...

AI Technical Summary

Problems solved by technology

[0003] Xanthan gum is milky white, light yellow, light brown, the main factors affecting the color of xanthan gum products are: (1) the yellow pigment produced by the strain during the fermentation process; the production of yellow pigment will not only affect the color of the fermentation product, but also Increase the difficulty of waste water treatment, increase cost to fermentation process simultaneously; (2) thalline in fermented liquid; , often adding lysozyme to rupture the bacterial cells, the intracellular protein flows into the fermentation broth, and then adding protease to degrade it

Therefore, during the production of xanthan gum, the cost of product extraction is very high

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