Kinetics and modeling of temperature effects on batch xanthan gum fermentation

Batch fermentation kinetics of xanthan gum production from glucose by Xanthomonas campestris at temperatures between 22°C and 35°C were studied to evaluate temperature effects on cell growth and xanthan formation. These batch xanthan fermentations were modeled by the logistic equation for cell growth, the Luedeking–Piret equation for xanthan production, and a modified Luedeking–Piret equation for glucose consumption. Temperature dependence of the parameters in this model was evaluated. Growth‐associated rate constants increased to a maximum at ∼30°C and then decreased to zero at ∼35°C. This temperature effect can be modeled using a square‐root model. On the contrary, non‐growth‐associated rate constants increased with increasing temperature, following the Arrhenius relationship, in the entire temperature range studied. The model developed in this work fits the experimental data very well and can be used in a simulation study. However, due to the empirical nature of the model, the parameter values need to be reevaluated if the model is to be applied to different growth conditions.