Studies of medium constituents by statistical techniques for enhance production of xanthan gum using Xanthomonas campestris NCIM 2956

Statistical tools were used for the complex media development for xanthan production. Medium constituents; glucose, yeast extract, citric acid, K₂HPO₄ and MgSO₄.7H₂O were selected for the study. The evolved model for the xanthan production was validated at laboratory scale. The optimum composition, obtained from optimization experiments after 48 h incubation was (in g/l): glucose, 33.72; yeast extract, 3.41; citric acid, 0.825; K₂HPO₄, 2.125 and MgSO₄.7H₂O, 0.319. The maximum xanthan production was 15.7 g/l. The model adequacy was satisfactory as the coefficient of determination (R-squared) was 0.9867. The optimized complex media was found to be better source for the xanthan production as compare to the optimized synthetic medium. Further the statistical design of experiments offered an efficient methodology to identify the significant variables and to optimize the factors with a minimum number of experiments.