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Xanthan biopolymer production at increase concentration by pH control
Author(s) -
Moraine R. A.,
Rogovin P.
Publication year - 1971
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260130305
Subject(s) - xanthan gum , xanthomonas campestris , fermentation , chemistry , food science , yield (engineering) , sugar , biopolymer , biochemistry , organic chemistry , rheology , polymer , materials science , metallurgy , composite material , gene
Efficient production of xanthan gum by fermentation with Xanthomonas campestris NRRL B‐1459 can be accomplished at concentrations of xanthan in the fermented broth > 3%. This level of more than twice that previously attained by us results from continuously controlling the fermentation pH with alkali. Only a slight decrease in fermentation rate and yield occurs. When ammonia is used for pH control, cell production more than doubles and fermentation time is shortened. However, xanthan yield is decreased by the diversion of additional sugar to growth.