Production of cell-free xanthan fermentation broth by cell adsorption on fibers

Xanthan gum is a microbial polysaccharide widely used in food and oil-drilling industries. Xanthan gum produced from the current commercial fermentation process usually contains cells and cell debris, which lower the filterability of the xanthan solution and limit its applications. The production of cell-free xanthan gum fermentation broth is thus desirable. The feasibility of removing cells from the xanthan fermentation broth by cell adsorption to various woven fibrous materials was studied. It was found that both cotton and polyester fibers could be used to adsorb Xanthomonas campestris cells present in the fermentation broth either during batch fermentation or after the fermentation. Almost all cells were removed from the fermentation broth by adsorption to fibers. Cotton terry cloth had rough surfaces and was the preferred material for cell adsorption. Cell adsorption to cotton was faster than to polyester fibers. The adsorption kinetics can be modeled by a first-order rate equation. The adsorption rate constants were 30-40% higher for cotton than for polyester. Cell adsorption was not efficient in the absence of xanthan gum, suggesting that the exopolysaccharide, xanthan gum, was important for efficient cell adsorption to fibers.