• KSBB Journal
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• v.17 no.1
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• pp.26-32
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• 2002

The aerobic bacterium Xanthomonas campestris was cultivated continuously in a three-phase fluidized bed bioreactor to produce extracellular polysaccharide xanthan, Fluidized particles of 8.0 mm glass beads were used for disintegrating the large air bubbles even at high viscosities to improve the gas-liquid oxygen transfer rate. Xanthin productivity [kg xanthan/kg cell dry mass·h] and molecular weight increased, with dilution rate in the continuous xanthan fermentations. The specific xanthan productivities were not limited by the oxygen transfer rate and were much higher in the continuous cultivations than those predicted by the results of the batch xanthan fermentations.

• Microbiology and Biotechnology Letters
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• v.17 no.4
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• pp.277-282
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• 1989

Xanthan gum is a biopolymer produced by Xanthomonas campestris. In xanthan gum fermentation, the fermentation broth changes to highly viscous non-Newtonian fluid as xanthan gum concentration increases. Maximum xanthan gum concentration is limited by high viscosity of the broth since mass transfers of nutrient and oxygen are inhibited. Int this study the mass transfer effects were investigated in batch and fed-batch fermentations at various agitation speeds and by separate oxygen transfer experiments. Xanthan gum production rate was observed to be largely dependent on oxygen transfer coefficient; while cell growth rate was not affected highly by this factor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.196-203
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• 2002

Effect of different levels (0 ,0.05, 0.15, 0.25%) of xanthan gum on kakdugi fermentation was investigated by analyzing physicochemical and sensory characteristics during fermentation at 2$0^{\circ}C$. During fermentation, pH was maintained higher, and total acidity and number of lactic acid bacteria, maintained lower in xanthan gum groups, especially in 0.05% addition group than control. Free sugar amount were higher in xanthan gun groups than control, and glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples, especially in xanthan gum groups. Liquid content of kakdugi was smaller in 0.05% xanthan gum group than control. Viscosity of kakdugi liquid decreased rapidly whereas initial viscosity was maintained in xanthan gum groups. Hardness decreased during fermentation, but at the 7th day of fermentation was higher in 0.05% xanthan gum group than control. The result of sensory evaluation shows that there were no significant difference in sour odor, moldy, sour taste and savory taste among samples. Starch taste was higher in 0.15% or 0.25% xanthan gum, but there is no difference in 0.05% group, compared to control. Overall preference until the 5th day of fermentation, xanthan gum group was not significantly different from that of control but at the 7th day of fermentation, 0.05% addition group was significantly higher than control.

• KSBB Journal
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• v.17 no.2
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• pp.142-147
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• 2002

The decomposition of hydrogen peroxide was used for supplementing the oxygen during batch xanthan fermentations in a bubble column bioreactor in order to escape the oxygen transfer limitation that occurred at the high viscosity of culture broths. The xanthan production, however, was inhibited reversibly by dosing hydrogen peroxide. On the other hand, fluidized particles of glass beads with 8 mm diameter led to high gas-liquid oxygen transfer rates in three-phase fluidized beds, which resulted in higher space-time yields of the xanthan production compared to in the bubble column bioreactors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.423-427
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• 2002

Xanthan gum (XG) was investigated for use as a thickening and stabilizing agent in kimchi during fermentation at 10$\^{C}$. The mixing ratios of XG to salted Chinese cabbage were 0.1, 0.3 and 0.5%. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured. pH and reducing sugar content showed abrupt decreases after 5 day lag time until 20 days, while titratable acidity steadily increased during fermentation. The addition with 0.5% XG retarded the change rates of pH and titratable acidity showing the slowest change. Kimchi samples added with 0.1% and 0.3% XG maintained a higher reducing sugar content during the whole fermentation period of 30 days. Microbial loads showed an abrupt increase from 5 to 10 days, and maintained a nearly same load thereafter. Kimchi sample added with 0.3% XG showed better scores in color, aroma and taste.

• Ecology and Resilient Infrastructure
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• v.8 no.3
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• pp.135-142
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• 2021

Biopolymers have been known as eco-friendly soil strengthening materials and studied to apply levees. However, the effect of biopolymer on vegetation is not fully understood. In this study, we analyzed the root growth of Camelina sativa L. (Camelina) when the xanthan gum was amended to soil in Aluminum (Al) stress conditions. Amendment of 0.05% xanthan gum increased root growth of Camelina under Al stress conditions. Under the Al stress condition, expression of aluminum activate malate transporter 1 (ALMT1) gene of Camelina root was induced but showed a lower level of expression in xanthan gum amended soil than non-amended soil. Additionally, the binding capacity of xanthan gum with Al ions in the solution was confirmed. Using morin staining and ICP-OES analysis, the Al content of the roots in the xanthan gum soil was lower than in the non-xanthan gum soil. These results suggest that xanthan gum amended soils may reduce the detrimental effects of Al on the roots and positively affect the growth of plants. Therefore, xanthan gum is not only an eco-friendly construction material but also can protect the roots in the disadvantageous environment of the plant.

• Geomechanics and Engineering
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• v.12 no.5
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• pp.831-847
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• 2017

Conventional geotechnical engineering soil binders such as ordinary cement or lime have environmental issues in terms of sustainable development. Thus, environmentally friendly materials have attracted considerable interest in modern geotechnical engineering. Microbial biopolymers are being actively developed in order to improve geotechnical engineering properties such as aggregate stability, strength, and hydraulic conductivity of various soil types. This study evaluates the geotechnical engineering shear behavior of sand treated with xanthan gum biopolymer through laboratory direct shear testing. Xanthan gum-sand mixtures with various xanthan gum content (percent to the mass of sand) and gel phases (initial, dried, and re-submerged) were considered. Xanthan gum content of 1.0% sufficiently improves the inter-particle cohesion of cohesionless sands 3.8 times and more (up to 14 times for dried state) than in the untreated (natural) condition, regardless of the xanthan gum gel condition. In general, the strength of xanthan gum-treated sand shows dependency with the rheology and phase of xanthan gum gels in inter-granular pores, which decreases in order as dried (biofilm state), initial (uniform hydrogel), and re-submerged (swollen hydrogel after drying) states. As xanthan gum hydrogels are pseudo-plastic, both inter-particle friction angle and cohesion of xanthan gum-treated sand decrease with water adsorbed swelling at large strain levels. However, for 2% xanthan gum-treated sands, the re-submerged state shows a higher strength than the initial state due to the gradual and non-uniform swelling behavior of highly concentrated biofilms.

• Geomechanics and Engineering
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• v.33 no.2
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• pp.121-131
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• 2023

Clay sedimentation has been widely analyzed for its application in a variety of geotechnical constructions such as mine tailing, artificial islands, dredging, and reclamation. Chemical flocculants such as aluminum sulfate (Al₂(SO₄)₃), ferric chloride (FeCl₃), and ferric sulfate (Fe(SO₄)₃), have been adopted to accelerate the settling behaviors of clays. As an alternative clay flocculant with natural origin, this study investigated the settling of xanthan gum-treated kaolinite suspension in deionized water. The sedimentation of kaolinite in solutions of xanthan gum biopolymer (0%, 0.1%, 0.5%, 1.0%, and 2.0% in a clay mass) was measured until the sediment height was stabilized. Kaolinite was aggregated by xanthan gum via a direct electrical interaction between the negatively charged xanthan gum molecules and positively charged edge surface and via hydrogen bonding with kaolinite particles. The results revealed that the xanthan gum initially bound kaolinite aggregates, thereby forming larger floc sizes. Owing to their greater floc size, the aggregated kaolinite flocs induced by xanthan gum settled faster than the untreated kaolinite. Additionally, X-ray computed tomography images collected at various depths from the bottom demonstrated that the xanthan gum-induced aggregation resulted in denser sediment deposition. The findings of this study could inspire further efforts to accelerate the settling of kaolinite clays by adding xanthan gum.

• KSBB Journal
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• v.6 no.4
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• pp.369-377
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• 1991

The effects of nitrogen sources(sodium glutamate and peptone) on the production of xanthan gum were investigated. The fermentation using sodium glutamate as a nitrogen source is longer than that of peptone. In the initial nitrogen concentration of 0.4-1.0g/L, Bs was about 2.0 and ${\beta}$s was 1.2. The optimal yields were obtained when the carbon source/nitrogen concentration was 10-16. The fermentation time and product yields in the fermentation medium of mixed nitrogen source [sodium glutamate-N(0.75g/L)+peptone-N(0.25g/L)] were similar to those of peptone.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.146-149
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with xanthan gum were evaluated at different gum concentrations (0.3, 0.6, and 0.9%) and fermentation times (12 and 24 week). Magnitudes of storage (G') and loss moduli (G") in the HPSP-xanthan gum mixture systems increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}^*$) decreased. G' values were higher than the G" values over most of the frequency range (0.63-63 rad/sec), and were frequency-dependent. The dynamic moduli (G', G", and ${\eta}^*$) of the HPSP-xathan mixtures were lower than those of the control (0% gum). The differences between the dynamic moduli values at 12-week and 24-week fermentation decreased with increasing gum concentration, showing that xanthan gum can be used to stabilize and improve the viscoelastic rheological properties of HPSP. The G' value of the HPSP-xathan mixtures increased with an increase in gum concentration from 0.3 to 0.9%, whereas the G" decreased. The ability of xanthan gum to increase the elastic properties in the HPSP-xanthan mixture systems seemed to be the result of the incompatibility phenomena existing between xanthan gum and glutinous rice starch.