Xanthan gum production by Xanthomonas campestris w.t. fermentation from chestnut extract.

Abstract:

:Xanthomonas campestris w.t. was used for production of xanthan gum in fermentations with chestnut flour for the first time. Fermentations were carried out with either chestnut flour or its soluble sugars (33.5%) and starch (53.6%), respectively, at 28 degrees C and 200 rpm at initial pH 7.0 in flasks. The effect of agitation rate (at 200, 400, and 600 rpm) on xanthan gum production was also studied in a 2-L batch reactor. It was found that xanthan production reaches a maximum value of 3.3 g/100 mL at 600 rpm and 28 degrees C at 45 h.

authors

Liakopoulou-Kyriakides M,Psomas SK,Kyriakidis DA

doi

10.1385/abab:82:3:175

subject

Has Abstract

pub_date

1999-12-01 00:00:00

pages

175-83

issue

3

eissn

0273-2289

issn

1559-0291

pii

ABAB:82:3:175

journal_volume

82

pub_type

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