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

Table 3

Physicochemical characterization of the shrimp shell and the SSAE used as a substrate for fermentation in the production of xanthan gum by three strains of Xanthomonas campestris.

Analysis	Composition of the shrimp shell meal (%)	Composition of the aqueous extract of the shrimp shell (%)
Moisture	5.77 ± 0.02	89.75 ± 0.02
Ash	18.8 ± 0.09	0.054 ± 0.01
Crude protein	49.74 ± 0.07	8.069 ± 0.01
Total lipids	4.01 ± 0.04	0.787 ± 0.07
Carbohydrates	21.68 ± 0.02	1.337 ± 0.01