%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