| Issue |
MATEC Web Conf.
Volume 156, 2018
The 24th Regional Symposium on Chemical Engineering (RSCE 2017)
|
|
|---|---|---|
| Article Number | 01012 | |
| Number of page(s) | 4 | |
| Section | Biochemical and Biomedical Engineering | |
| DOI | https://doi.org/10.1051/matecconf/201815601012 | |
| Published online | 14 March 2018 | |
The Effect of Growth Medium Composition on X.campestris Metabolism in Producing Xanthan Gum
Chemical Engineering Department, Politeknik Negeri Bandung, Bandung 40012, Indonesia
* Corresponding author: nancysitidjenar@yahoo.com
In the fermentation industry, the role of medium is very important in increasing the growth rate of microbes. Nutrient Agar (NA) is one of the common medium used for growth and increase regeneration X.campestris, while Luria-Bertani medium (LB) is usually used for matters related to X.campestris productivity in producing xanthan gum. To increase the productivity of X.campestris and xanthan gum rendement, this research used medium variation of Nutrient Broth (NB) added with mineral plus inducer and Luria-Bertani Broth (LBB) with 4% substrate of liquid sugar and 2% maize, respectively. Based on FT-IR analysis, both substrates can produce xanthan gum which qualitatively has been compatible with commercial xanthan gum. The 4% liquid sugar yielded of 34.20% - 57.88%, while 2% maize was 54.93% - 73.61%. The use of NB and LBB produced xanthan gum with viscosity of 28-31 cPs and 15-30 cPs, respectively. These viscosity values indicated that xanthan gum can be used as a thickener in its application in industry. Precipitation using a combination of salt with IPA did not provide significant changes to the xanthan gum gain. This is due to the low number of bonds between the cations of the salt and the anions of the xanthan solution.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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