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 SucroseAqueous extract of the shrimp shell
Production1 (g·L−1)Viscosity2 (mPa·s)Production1 (g·L−1)Viscosity2 (mPa·s)

11822.26 ± 0.190.362.64 ± 0.199.96
2542.20 ± 0.180.742.60 ± 0.185.59
6291.65 ± 0.186.281.95 ± 0.286.90

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