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International Journal of Polymer Science
Volume 2014 (2014), Article ID 273650, 8 pages
Research Article

Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity

1Department of Chemical Engineering, Federal University of Bahia, 40210-630 Salvador, BA, Brazil
2Department of Chemical Analysis, Federal University of Bahia, 40171-970 Salvador, BA, Brazil
3Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del Rei, 36420-000 Ouro Branco, MG, Brazil

Received 17 June 2014; Accepted 18 July 2014; Published 10 August 2014

Academic Editor: Long Yu

Copyright © 2014 Larissa Alves de Sousa Costa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


With the aim of producing xanthan gum, the effects of an aqueous shrimp shell extract (SSAE) as the source of carbon and nitrogen on the yield and apparent viscosity of the gums produced by fermentation using three native strains of Xanthomonas campestris were studied. It was found that the SSAE contained 89.75% moisture, 0.054% ash, 8.069% protein, 0.787 lipids, and 1.337% carbohydrates. Media containing different concentrations of SSAE and supplemented with urea (0.01%) and phosphate (0.1%) were fermented in a shaker, and the results obtained were compared with those obtained from sucrose (control) with the same supplementation and fermentation conditions. Strain 1182 showed the highest yield (4.64 g·L−1) and viscosity (48.53 mPa·s), from the medium containing 10% (w/v) of SSAE. These values were higher than those obtained from the control medium containing sucrose. Shrimp shell is a low cost residue that can be bioconverted into products of high added value such as xanthan gum.