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.

AnalysisComposition of the shrimp shell meal (%)Composition of the aqueous extract of the shrimp shell (%)

Moisture5.77 ± 0.02 89.75 ± 0.02
Ash18.8 ± 0.090.054 ± 0.01
Crude protein49.74 ± 0.07 8.069 ± 0.01
Total lipids4.01 ± 0.040.787 ± 0.07
Carbohydrates21.68 ± 0.02 1.337 ± 0.01