Biosynthesis of xanthan gum from the fermentation of milk whey: productivity and viscosity

Quimica nova

Nery, Tatiana Barreto Rocha¹  Brandão, Líllian Vasconcellos¹  Esperidião, Maria Cecília Azevedo¹  Druzian, Janice Izabel¹ 

[1] Universidade Federal da Bahia, Salvador, Brasil

关键词: xanthan gum;    milk whey;    Xanthomonas campestris.;   

DOI  :  10.1590/S0100-40422008000800004

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Xanthan is a polysaccharidesynthesized by Xanthomonas bacteria and of extreme commercial importanceas a microbial polysaccharide. The aim of this work was to produce xanthan usingmozzarella cheese whey as substrate, by different isolates natives the Xanthomonas.The alternative medium for production was milk whey, urea and K2HPO4.The xanthan maximum productivity was 21.91 g L-1. Analysis of apparentviscosity was made in solutions of gum at 0.5-2.0%, 25-65 ºC with shear rateof 25-1000 s-1.The maximum viscosity found was 57.30 mPa.s. The isolatesdemonstrate capacity to degrade the lactose and to produce xanthan, being constitutedan alternative for the industrial production.

【 授权许可】

CC BY