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<strong>Optimization of fermentation media for xanthan gum production from Xanthomonas campestris using Response Surface Methodology and Artificial Neural Network techniques</strong>

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Title Statement <strong>Optimization of fermentation media for xanthan gum production from Xanthomonas campestris using Response Surface Methodology and Artificial Neural Network techniques</strong>
 
Added Entry - Uncontrolled Name Velu, Selvi ; Annamalai University
 
Uncontrolled Index Term Artificial neural network; Batch fermentation; FTIR; Response surface methodology; Xanthomonas campestris; Xanthan gum
 
Summary, etc. Xanthan gum produced by the bacterium <em>Xanthomonas campestris</em> ATCC 29497(NCIM 5028) using synthetic substrate has been studied. The nutritional requirements for xanthan gum production have been optimized using Response Surface Methodology (RSM) and Artificial Neural Network. The medium components considered are glucose, yeast extract, peptone, malt extract, KH<sub>2</sub>PO<sub>4</sub>, MgSO<sub>4</sub>.7H<sub>2</sub>O, Citric acid, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, H<sub>3</sub>BO<sub>3</sub>, ZnCl<sub>2</sub>, CaCO<sub>3</sub>, Na<sub>2</sub>SO<sub>4</sub>, FeCl<sub>3</sub>.6H<sub>2</sub>O, NH<sub>4</sub>NO<sub>3</sub> and MgCl<sub>2</sub>. Initial screening using Plackett-Burman statistical design identified the following five components glucose, peptone, KH<sub>2</sub>PO<sub>4</sub>, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, and FeCl<sub>3</sub>.6H<sub>2</sub>O as significantly influencing the xanthan gum production. RSM-Central Composite Design has been applied to determine the mutual interactions between these five media components and its optimal levels for xanthan gum production. The optimal concentrations for enhanced production of xanthan gum are found to be: glucose, 40.72g/L; peptone, 9.84g/L; KH<sub>2</sub>PO<sub>4</sub>, 4.976 g/L; (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, 3.024 g/L and FeCl<sub>3</sub>.6H<sub>2</sub>O, 0.1134 g/L. Artificial neural network (ANN) is employed for the modelling of xanthan gum production by <em>Xanthomonas campestris</em>. A feed forward back propagation neural network tool is used to optimize media components for xanthan gum production. ANN predicted and RSM predicted values are compared with the experimental values.
 
Publication, Distribution, Etc. Indian Journal of Chemical Technology (IJCT)
2016-12-28 10:50:00
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJCT/article/view/5211
 
Data Source Entry Indian Journal of Chemical Technology (IJCT); ##issue.vol## 23, ##issue.no## 5 (2016): Indian Journal of Chemical Technology
 
Language Note en
 
Nonspecific Relationship Entry http://op.niscair.res.in/index.php/IJCT/article/download/5211/11933
http://op.niscair.res.in/index.php/IJCT/article/download/5211/11934
http://op.niscair.res.in/index.php/IJCT/article/download/5211/14467
http://op.niscair.res.in/index.php/IJCT/article/download/5211/14468
http://op.niscair.res.in/index.php/IJCT/article/download/5211/14469
http://op.niscair.res.in/index.php/IJCT/article/download/5211/19351