Document Details

Document Type : Thesis 
Document Title :
Using cheese whey to produce xanthan gum by Xanthomonas campestris
استخدام شرش اللبن لإنتاج صمغ الزانثان بواسطة بكتیریا زانثوموناس كامبستریس
 
Subject : Faculty of Sciences 
Document Language : Arabic 
Abstract : The production of xanthan gum by Xanthomonas campestris was studied using different media composition and physiological conditions. Cheese whey and glucose were used as carbon source while different concentration of K2HP O4, different pH and media volumes and different sources of nitrogen were used to optimize the production of xanthan gum. For both of cheese whey and glucose, the production of biomass was optimum at 36 °C while, the production of xanthan gum was optimum at 39 °C. Carbon sources at 5ml for cheese whey and 3 g of glucose produced higher biomass, whereas 5ml of cheese whey and 4g of glucose were optimum for xanthan gum production. pH 4 and 6 were optimum for biomass and xanthan gum production when cheese whey or glucose were used as sole carbon source, respec- tively. Ammonium sulfate and glutamic acid as nitrogen sources were optimum for xanthan production when cheese whey and glucose were used as sole carbon source respectively. K2HP O4 was used as source of salts. The optimum concentrations were found to be 0.8 g/l and 1 g/l for cheese whey and glucose respectively. Our study demonstrates how different physiological conditions and media compositions could improve xanthan gum yield. Using cheese whey as carbon source due to its cost effectiveness could reduce the production cost industrially. 
Supervisor : Dr. Rashad Al-Hindi 
Thesis Type : Master Thesis 
Publishing Year : 1438 AH
2017 AD 
Added Date : Tuesday, July 18, 2017 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
طلال منصور الرويليAlrowili, Talal MansoorResearcherMaster 

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