Santiago, RocíoBarroso Martins, Mônica CristinaLegaz González, María EstrellaVicente Córdoba, CarlosSilva, Nicácio H. daVidal, EstebanPereira, Eugênia C.2025-01-272025-01-272024-11-04Santiago, R., Barroso Martins, M. C., Legaz, M. E., Vicente, C., da Silva, N. H., Vidal, E., & Pereira, E. C. (2024). Sugar Cane Glycoproteins: an Alternative to Improve the Production of Xanthan Gum by Xanthomonas albilineans. ACS Food Science and Technology, 4(11), 2637-2644. https://doi.org/10.1021/ACSFOODSCITECH.4C004822637-264410.1021/acsfoodscitech.4c00482https://hdl.handle.net/20.500.14352/116266The Article Processing Charge for the publication of this research was funded by the Coordination for the Improvement of Higher Education Personnel - CAPES (ROR identifier: 00x0ma614). This work has been supported by a grant and scientific project from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), process numbers 314890/2014-9 and 401188/2014-0. One of the authors (E.C. Pereira) thanks the Brazilian Council for Scientific and Technological Development (CNPq) for an individual grant in research productivity (Pq). The authors acknowledge the support given by Mrs. Aldenise Lizandra and Mr. Isaac Martins from the Laboratório de Bioprocessos, Centro de Tecnologias Estratégicas do Nordeste (CETENE) Recife─Brasil, by their excellent technical assistance.eXanthomonas albilineans, although it is an essential phytopathogen for sugar cane, is capable of producing xanthangum (XG). This macromolecule is used in the food, pharmaceutical, and gas production industries, but its production is expensivewhen considering the substrate and its purity. On the other hand, the possibility of using the material for disposal, such as theinfected sugar cane stalk, can be attractive since this substrate can produce XG and has no value for cultivation. Thus, we describethe possibility of its production in different culture media using immobilized cells from sugar cane stalk tissues supplemented withglycoproteins or sucrose. Using molecular patterns associated with bacterial pathogens (PAMPs), the presence of gum in isopropylalcohol precipitate is obtained after incubation and culture improvement. This production model describes a new possibility of gumproduction, contributing to the potential for sustainability and diversification of the sugar cane industryengAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal articlehttps://doi.org/10.1021/acsfoodscitech.4c00482https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00482open access577.112.85612.396633.61641.13664.11579.67Saccharum officinarumGlycoproteinsBiopolymersXanthomonas albilineansXanthan gumImmobilizatesTecnología de los alimentosBioquímica (Biología)Alimentación3309 Tecnología de Los Alimentos2302.90 Bioquímica de Alimentos3309.26 Azúcar3103.06 Cultivos de Campo3108.01 Bacterias