Xanthan gum production using Xanthomonas campestris B6720: Fermentation process and application in fermented soymilk

Abstract

The production of xanthan gum using Xanthomonas campestris B6720 was investigated. The fermentation process, encompassing substrate consumption, bacteria growth, gum yield, explored and compared the produced gum with a commercially gum using FTIR. The study also explored application of xanthan gum in fermented soymilk. Investigating the addition of xanthan gum to fermented soymilk aims to assess its impact on sensory attributes, microbial stability, and overall stability of the product during storage. About 8.837 ±0.199 g/L of xanthan gum was obtained and 7.093 ±0.267 g/L of reducing sugars residuals at the end of the fermentation period. FTIR results revealed the similarities between the gum produced and the commercial gum. The inclusion of 0.020% of xanthan gum could have a positive effect on the physicochemical and microbial stability of fermented soymilk during storage and hence increasing consumer acceptability. The findings from this research hold promise for optimizing the production of xanthan gum using X. campestris B6720 and offer insights into its potential application in enhancing the sensory attributes and stability of fermented soymilk. This could have significant implications for the food industry, providing a valuable avenue for the utilization of xanthan gum as a functional ingredient in dairy alternative products.