Xanthan Yield and Conversion Efficiency of Pre-treated Rice Husk, Sweet Potato and Cassava Flours from Xanthomonas campestris Fermentation

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
© 2017 by IJETT Journal
Volume-49 Number-8
Year of Publication : 2017
Authors : Obidah, J.S, Owuama, C.I
DOI :  10.14445/22315381/IJETT-V49P273


Obidah, J.S, Owuama, C.I "Xanthan Yield and Conversion Efficiency of Pre-treated Rice Husk, Sweet Potato and Cassava Flours from Xanthomonas campestris Fermentation", International Journal of Engineering Trends and Technology (IJETT), V49(8),477-481 July 2017. ISSN:2231-5381. www.ijettjournal.org. published by seventh sense research group

Flours from cassava, sweet potato and rice husk were fermented in shake flask culture by Xanthomonas campestris and yielded various quantities of xanthan gum. Fermentation of 5 g/100 ml of each substrate showed that cassava flour yielded highest quantity of xanthan (2.3 g), followed by sweet potato flour (2.0 g), while the rice husk flour recorded the lowest yield (1.2 g). The conversion efficiency of cassava to xanthan decreased with increase in substrate concentration. At a concentration of 0.5 g/100 ml cassava flour, there was 80% conversion efficiency into xanthan as against 32 % conversion efficiency from 2.5 g/100 ml cassava flour. Nevertheless, xanthan gum yield increased with increase in substrate concentration. Acid hydrolysis of cassava, sweet potato and rice husk flours prior to fermentation increased xanthan yield. Xanthan gum from hydrolysed cassava flour was finer and whiter than that from non-hydrolysed flour. Generally, xanthan yield from rice husk flour increased with increase in the heating period during hydrochloric acid hydrolysis. Cell free extracts of X. campestris fermentation broth contained extracellular enzymes with amylolytic, cellulolytic and cyanidase activities.

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Cassava, potato, rice husk, xanthomonas, xanthan gum.