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

Table 4

Production of xanthan gum from sucrose and from the aqueous extract of the shrimp shell by Xanthomonas campestris strains and the viscosity of the aqueous xanthan gum solutions.

Strains X. campestris	Sucrose		Aqueous extract of the shrimp shell
	Production^1 (g·L^−1)	Viscosity^2 (mPa·s)	Production^1 (g·L^−1)	Viscosity^2 (mPa·s)
1182	2.26 ± 0.1	90.36	2.64 ± 0.1	99.96
254	2.20 ± 0.1	80.74	2.60 ± 0.1	85.59
629	1.65 ± 0.1	86.28	1.95 ± 0.2	86.90

¹Production of xanthan gum.
²0.5% aqueous xanthan gum solution, 25 s⁻¹ and 25°C.