@article{(Open Science Index):https://publications.waset.org/pdf/527,
	  title     = {Effect of Fermentation Time on Xanthan Gum Production from Sugar Beet Molasses},
	  author    = {Marzieh Moosavi- Nasab and  Safoora Pashangeh and  Maryam Rafsanjani},
	  country	= {},
	  institution	= {},
	  abstract     = {Xanthan gum is a microbial polysaccharide of great
commercial significance. The purpose of this study was to select the
optimum fermentation time for xanthan gum production by
Xanthomonas campestris (NRRL-B-1459) using 10% sugar beet
molasses as a carbon source. The pre-heating of sugar beet molasses
and the supplementation of the medium were investigated in order to
improve xanthan gum production. Maximum xanthan gum
production in fermentation media (9.02 g/l) was observed after 4 days
shaking incubation at 25°C and 240 rpm agitation speed. A solution
of 10% sucrose was used as a control medium. Results indicated that
the optimum period for xanthan gum production in this condition was
4 days.},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {4},
	  number    = {8},
	  year      = {2010},
	  pages     = {599 - 602},
	  ee        = {https://publications.waset.org/pdf/527},
	  url   	= {https://publications.waset.org/vol/44},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 44, 2010},
	}