EVALUATION OF A NOVEL FOAM FERMENTER IN THE PRODUCTION OF XANTHAN GUM.
Date of Original Version
Fermentation of a culture of Xanthomonas campestris NRRL B-1459 was carried out in a foam fermenter. The parameters monitored were growth rate, xanthan gum and glucose concentration, pH and viscosity of the broth. Flow patterns in the fermenter were studied using dye tracers. Results were a maximum specific growth rate of 0. 245 hr** minus **1 for 120 hours of fermentation at 28 degree C, and a final xanthan gum yield of 70% based on initial glucose in the media.
Publication Title, e.g., Journal
American Institute of Chemical Engineers, National Meeting
Misra, Tushar K., and Stanley M. Barnett. "EVALUATION OF A NOVEL FOAM FERMENTER IN THE PRODUCTION OF XANTHAN GUM.." American Institute of Chemical Engineers, National Meeting (1986). https://digitalcommons.uri.edu/che_facpubs/85