Applied Biochemistry and Biotechnology

, Volume 82, Issue 3, pp 175–183

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

Authors

    • Department of Chemical EngineeringAristotle University of Thessaloniki
  • S. K. Psomas
    • Department of Chemical EngineeringAristotle University of Thessaloniki
  • D. A. Kyriakidis
    • Faculty of ChemistryAristotle University of Thessaloniki
Article

DOI: 10.1385/ABAB:82:3:175

Cite this article as:
Liakopoulou-Kyriakides, M., Psomas, S.K. & Kyriakidis, D.A. Appl Biochem Biotechnol (1999) 82: 175. doi:10.1385/ABAB:82:3:175

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.

Index Entries

Xanthomonas campestrisfermentationxanthan gumchestnuts

Copyright information

© Humana Press Inc. 1999