Production of Xanthan Gum from Inedible Parts of Broccoli and Cauliflower

The cost of producing xanthan gum by Xanthomonas campestris is heavily impacted by the use of sugar or dextrose as a carbon source from an industrial standpoint. To address this, the researchers in this study opted to use kitchen waste, a substantial solid waste from the food industry, as a valuable source of fermentable sugars. Inedible parts of broccoli and cauliflower used as kitchen waste in this study show promising potential as an economically and ecologically sustainable material for fermenting biomolecules. This study aims to evaluate the viability of utilizing kitchen waste as a cost-effective, ecologically sustainable carbon source to produce xanthan, making use of Xanthomonas campestris NCIM 2961 in the process. Aqueous extracts of inedible parts of cauliflower and broccoli were fermented with Xanthomonas campestris NCIM 2961 at standard conditions. The fermentation parameters, including, pH, temperature, agitation, and incubation period were varied at different levels to study the effects of varying conditions on the xanthan yield and to determine the optimum levels of the fermentation parameters. After the fermentation process, the xanthan gum was separated from the broth through alcoholic precipitation and subsequent drying. The weight of the dried gum was recorded. To analyze the properties of the xanthan obtained from the alternative medium under standard conditions, it was compared with commercial food-grade xanthan using Fourier-transform infrared (FTIR) spectroscopy. The FTIR spectra of xanthan produced from the alternate medium showed a close resemblance to that of the commercial food-grade xanthan. The results obtained validate the potential of kitchen waste as a cost-effective, and eco-friendly alternative carbon source for xanthan production, thereby decreasing the cost of production and solid waste generated.