%0 Journal Article %A Marzieh Moosavi- Nasab and Safoora Pashangeh and Maryam Rafsanjani %D 2010 %J International Journal of Nutrition and Food Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 44, 2010 %T Effect of Fermentation Time on Xanthan Gum Production from Sugar Beet Molasses %U https://publications.waset.org/pdf/527 %V 44 %X 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. %P 599 - 602