Effect Of Fermentation Time On Xanthan Gum Production From Sugar Beet Molasses

Marzieh Moosavi- Nasab, Safoora Pashangeh, Maryam Rafsanjani
2010 Zenodo  
Xanthan gum is a microbial polysaccharide of great commercial significance. The purpose of this study was to select the optimum fermentation time for xanthan gum production by Xanthomonas campestris (NRRL-B-1459) using 10% sugar beet molasses as a carbon source. The pre-heating of sugar beet molasses and the supplementation of the medium were investigated in order to improve xanthan gum production. Maximum xanthan gum production in fermentation media (9.02 g/l) was observed after 4 days shaking
more » ... fter 4 days shaking incubation at 25°C and 240 rpm agitation speed. A solution of 10% sucrose was used as a control medium. Results indicated that the optimum period for xanthan gum production in this condition was 4 days.
doi:10.5281/zenodo.1328592 fatcat:7ctgoivesnfi7m6p5go4b2fgpe