ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Additional Material:
6 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260130305