Unleashing the potential of xanthan: a comprehensive exploration of biosynthesis, production, and diverse applications

Advancements in xanthan gum: A macromolecule for encapsulating plant probiotic bacteria with enhanced properties

Plant probiotic bacteria (PPBs) have been shown to improve plant growth and health in sustainable agriculture. However, environmental restrictions and competition from native microflora necessitate the using an effective formulation. Encapsulating PPBs has emerged as an approach to enhance their viability and delivery to plants. Xanthan gum (XG), generated by Xanthomonas campestris, is an exo-polysaccharide known for its high viscosity. It can enhance the controlled release of microcapsules for the delivery of PPBs. Although XG has been used to encapsulate food probiotic bacteria, extending it to the agriculture field is an innovative idea. XG may be used in many soils due to its high water solubility and wide pH range. Enclosing probiotic bacteria into XG provides advantages, such as increased survival rate, controlled release, and improved plant efficacy. Additionally, utilizing XG in a co-carrier system alongside other biopolymers improves encapsulation effectiveness and optimizes their release properties. This review article focuses on the characteristics and uses of XG in agriculture. The document focuses on revealing the use of XG combined with other biopolymers in a co-carrier system. It also highlights XG's function in enhancing microcapsule stability and discusses the benefits of using XG as a component in a controlled release system.

Enhancement mechanism of xanthan gum production in Xanthomonas campestris induced by atmospheric and room-temperature plasma (ARTP) mutagenesis

Xanthan gum, produced by the aerobic fermentation of carbohydrates by Xanthomonas campestris, is a significant natural and industrial biopolymer known for its exceptional properties. Enhancing the yield of xanthan gum production remains a critical challenge. This study employed atmospheric and room temperature plasma (ARTP) technology to induce mutagenesis in X. campestris, resulting in a high-yielding strain, X20. The X20 mutant exhibited a substantial increase in xanthan gum yield, ranging from 13.3 % to 30.0 % over the starting strain across NaCl concentrations of 0, 6.0, and 8.0 g/L, along with improved viscosity and molecular weight. In the whole genome of X20 mutant, a total of 80 variant sites differing from the reference genome were identified, involving 76 mutated genes. Among these, 19 were missense mutations primarily associated with the two-component system. Transcriptome analysis highlighted their role in enhancing flagellar movement, biofilm formation, and metabolic synthesis, thereby elevating the capability of the mutant strain in xanthan gum production. This study demonstrates the potential of ARTP as an effective tool for microbial mutagenesis breeding, providing theoretical guidance for future studies on the synthesis regulation of xanthan gum and the engineering modification of X. campestris.

The importance of acetate, pyruvate, and citrate feeding times in improving xanthan production by Xanthomonas citri

Xanthan gum is a microbial polysaccharide produced by Xanthomonas and widely used in various industries. To produce xanthan gum, the native Xanthomonas citri-386 was used in a cheese-whey-based culture medium. The culture conditions were investigated in batch experiments based on the response surface methodology to increase xanthan production and viscosity. Three independent variables in this study included feeding times of acetate, pyruvate, and citrate. The maximum xanthan gum production and viscosity within 120 h by X. citri-386 using Box-Behnken design were 25.7 g/l and 65 500 cP, respectively, with a 151% and 394% increase as compared to the control sample. Overall, the findings of this study recommend the use of X. citri-386 in the cheese-whey-based medium as an economical medium with optimal amounts of acetate, pyruvate, and citrate for commercial production of xanthan gum on an industrial scale. The adjustment of the pyruvate and acetate concentrations optimized xanthan gum production in the environment.

Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

Data-driven intelligent modeling, optimization, and global sensitivity analysis of a xanthan gum biosynthesis process

In this study, the focus was to produce xanthan gum from pineapple waste using Xanthomonas campestris. Six machine learning models were employed to optimize fermentation time and key metabolic stimulants (KH2PO4 and NH4NO3). The production of xanthan gum was optimized using two evolutionary optimization algorithms, particle swarm optimization, and genetic algorithm while the importance of input features was ranked using global sensitivity analysis. KH2PO4 was the most important input and was found to be beneficial for xanthan gum production, while a limited amount of nitrogen was needed. The extreme learning machine model was the most adequate for modeling xanthan gum production, predicting a maximum xanthan yield of 10.34 g/l (an 11.9 % increase over the control) at a fermentation time of 3 days, KH2PO4 of 15 g/l, and NH4NO3 of 2 g/l. This study has provided important insights into the intelligent modeling of a biostimulated process for valorizing pineapple waste.