JPS6192590A - Production of xanthan gum - Google Patents

Abstract

PURPOSE:To produce xanthan gum in high yield, by cultivating Xanthomonas campestris IFO13551. CONSTITUTION:Xanthomonas campestris IFO13551 is inoculated into a medium containing 1-5wt% carbon source, 0.1-1wt% nitrogen source, 0.01-1wt% Mg salt, and 0.001-0.01wt% very small amount component with 7-7.2pH, cultivated at 25-30 deg.C for 75-100hr, sterilized at about 121 deg.C at about 1atm. for 10-15min, and ethanol or isopropyl alcohol and KCl are added to the culture mixture so that xanthan gum is precipitated.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention relates to a method for producing xanthan gum using specific microorganisms.

(2) Conventional technology-a includes water-soluble viscous pots and gums such as gum arabic, xanthan gum, guar gum, and gum tragacanth, which have been widely used in various industries such as food, paint, paper, and petroleum, and have been widely used in recent years. The demand for this is increasing. Among them, xanthan gum obtained by microbial fermentation is industrially used as a useful additive due to its excellent thickening effect, emulsion stabilization effect, particle and air spore dispersion effect, and stability in temperature, salt, and pH resistance. The range of applications is expanding.

Xanthan gum has traditionally been produced using microorganisms of the genus Xanthomonas, such as Xanthomonas campestris (Xanthomonas campestris).
nas campestris) - Xanthomonas carotae (Xanthomonas carotae)
), Xanthomonas phaseoli (Xanthomonas
onas phaseoli), etc., aerobically cultured in a medium containing carbon sources such as glucose, sucrose, molasses, and starch, as well as peptone, nitrogen, magnesium, and other trace components. It is manufactured by sterilizing, precipitating with alcohols such as ethanol and isopropyl alcohol, or ferric chloride, and drying. A specific example of a microorganism used in the production of xanthan gum is Xanthomonas campest.
ris's NRRL B-1459 (Unexamined Japanese Patent Publication No. 58-16
5798) or ATCC13951 (JP-A-58-
146290) etc. are known.

(3) Problems to be Solved by the Invention An object of the present invention is to produce xanthan gum using microorganisms that have not been known to produce xanthan gum.

(4) Means for solving the problems, that is, the present invention is directed to Xanthomonas campestris (X
anthomonas campestris) I
This is a method for producing xanthan gum, which is characterized by culturing F 01355 and collecting xanthan gum from the resulting culture.

Xanthomonas campestri of the present invention
As the medium composition necessary for fermenting s IF 013551, conventional carbon sources, nitrogen sources, phosphate and magnesium salts, and it acid components can be used.

Carbon sources include glucose, sucrose, xylose, molasses, starch, maltose, textrin, etc.
One or more types of polyhydric alcohols such as Class Ii and/or glycerin, mannitol, and sorbitol can be used, and the amount used is 1 to 5%, preferably 2 to 4%.

As the nitrogen source, ammonium nitrate, sodium nitrate, urea, monosodium glutamate, alanine, peptone, yeast extract, malt extract, etc. can be used in a blended amount of 0.1 to 1%. However, the use of peptone, yeast extract, and malt extract is undesirable because it tends to cause coloration.

As phosphates, monopotassium phosphate, dipotassium phosphate, sodium I phosphate, disodium phosphate, etc. can be used.
The amount used is 0.01-5%, preferably 0.1-1%
It is.

Magnesium salt is magnesium phosphate, 0.01
~0.5%.

Trace components include ferrous chloride, ferric chloride, ferrous nitrate, ferric nitrate, ferrous phosphate, ferric phosphate, zinc sulfate, zinc chloride, zinc nitrate, and zinc phosphate. One or more types can be selected from the following, and the amount used is from 0.001 to
0.01% is appropriate, preferably 0.001-0.0
05%.

A medium with such a composition was adjusted to pH 7 to 7.2, and Xant
homonas campestris I F 01
3551 and cultured for 75 to 100 hours at 25 to 30°C with aeration and stirring. After culturing, 121"C
: It can be obtained in powder form by sterilizing at 1 atm for 10 to 15 minutes, adding ethanol or isopropyl alcohol and potassium chloride to precipitate xanthan gum, and further drying and pulverizing.

Note that the above culture conditions are merely examples, and the present invention is not limited thereto.

The fact that the product obtained from the culture is xanthan gum is that its chemical composition is glucose:mannose:glucuronic acid = 12:1 as a result of acid hydrolysis, and that its infrared absorption spectrum is based on the data of xanthan gum. This is confirmed by the fact that the viscosity of the constant concentration aqueous solution shows the same behavior as the xanthan gum aqueous solution (Table 1).

* Fermentation product obtained in Example 1 * * Xanthomonas campestr
is NRRL B1459 fermented under the same conditions Example 1 Glucose: 2.5%, Peptone 0.2%, KZ H
PO4: 0.5%, Mg5O, 7Hz O: 0.1
%, FeC1z '7Hz O: 0.001% was placed in an Erlenmeyer flask with a cotton stopper, and I)
After adjusting the temperature to H7.0, it was heated at 121°C under 11 atm.
Sterilize for a minute and remove Xanthomonas campest
0.5 ml suspension of risl F 013551 in the same medium
was added and cultured for 96 hours at 28° C. and 250 r, p, m rotational shaking conditions. After completion of fermentation, the mixture was sterilized under the same conditions, diluted 4 times with distilled water, and the bacterial cells were removed by centrifugation.

To this, 15 ml of a saturated aqueous KCI solution and 350 ml of 95% ethanol were added to form a precipitate, which was further washed twice with the same amount of ethanol and three times with 200 ml of acetone, and the crystals were air-dried to form fibrous pale yellow crystals. I got it.

Viscosity of fermented liquid after fermentation: 900cps/25”C
The concentration of 1 crystal substance was 1.8%, and the chromaticity (Gardner) was 264. In addition, the properties of the purified fibrous pale yellow crystals are as follows: browning temperature: 160℃, sugar composition by acid hydrolysis: nigercose/mannose/'glucuronic acid -2:2:1, and infrared absorption spectrum (Figure 1): That of xanthan gum (Fig.
2). Viscosity of 0.5% aqueous solution of crystals: 38
0cps/25℃, viscosity of 1.0% aqueous solution: 980c
ps/25°C.

(5) Effects of the invention According to the present invention, Xanthomonascamp, which has not been known to produce xanthan gum,
Xanthan gum can be produced by culturing S. estris I F 013551.

[Brief explanation of the drawing]

Figure 1 shows the infrared absorption spectrum of the fermented product obtained in Example 1, and Figure 2 shows the infrared absorption spectrum of xanthan gum. Patent Applicant: Nisshin Oil Co., Ltd. Procedural Amendment (voluntary) July 27, 1930 Manabu Shiga, Commissioner of the Patent Office, Indication of Case Patent Application No. 212450 of 1980, Invention Name of xanthan gum manufacturing method, relationship with the amended case Patent applicant address ■221 1 Chiwaka-cho, Kanagawa-ku, Yokohama-shi, Kanagawa Prefecture
-3 names Nisshin Oil Co., Ltd. Research disconnection telephone 045 (461) OI 814, Column 5 of the detailed description of the invention in the specification to be amended, Contents of the amendment (1) Page 2 of the specification, line 5 “Xanthomonas Correct J to "Koxanthomonas." (2) Page 3, line 5 [11.01:355J]
Correct it as l +-' 013551 J.

Claims (1)

[Claims] (1) Xanthomonas campestris (Xantho
monas campestris) IFO13551
A method for producing xanthan gum, which comprises culturing xanthan gum and collecting xanthan gum from the resulting culture.