Xanthan gum production by Xanthomonas campestris w.t. fermentation from chestnut extract |
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Authors: | M Liakopoulou-Kyriakides S K Psomas D A Kyriakidis |
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Institution: | (1) Department of Chemical Engineering, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece;(2) Faculty of Chemistry, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece |
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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°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°C at 45
h. |
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Keywords: | Xanthomonas campestris fermentation xanthan gum chestnuts |
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