@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}, }