Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation

BACKGROUND: This aim of this study was the production and rheological characterisation of xanthan gum by Xanthomonas campestris pv. mangiferaeindicae IBSBF 1230 using industrial media and experimental design techniques in a bench bioreactor. RESULTS: The optimised conditions for the production of xa...

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Veröffentlicht in:	Journal of the science of food and agriculture 2009-11, Vol.89 (14), p.2440-2445
Hauptverfasser:	Mesomo, Michele, Silva, Marceli Fernandes, Boni, Gabriela, Padilha, Francine Ferreira, Mazutti, Marcio, Mossi, Altemir, de Oliveira, Debora, Cansian, Rogério Luis, Di Luccio, Marco, Treichel, Helen
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Biological and medical sciences Cheese cheese whey Food industries Food science Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams response surface design Rheology Studies Temperature Viscosity xanthan gum Xanthomonas campestris Xanthomonas campestris pv. mangiferaeindicae
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