TY - JFULL AU - Marzieh Moosavi- Nasab and Safoora Pashangeh and Maryam Rafsanjani PY - 2010/9/ TI - Effect of Fermentation Time on Xanthan Gum Production from Sugar Beet Molasses T2 - International Journal of Nutrition and Food Engineering SP - 598 EP - 602 VL - 4 SN - 1307-6892 UR - https://publications.waset.org/pdf/527 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 44, 2010 N2 - 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掳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. ER -