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

Table 5

Productivity in xanthan gum (g·L⁻¹) and viscosity (mPa·s) by strains of Xanthomonas campestris with different concentrations of aqueous shrimp shell extract.

X. campestris	Unit	Concentration of the shrimp shell used in the aqueous extract (%)
		2%	5%	6%	7%	8%	9%	10%
1182	g·L^−1	2.64 ± 0.1	2.90 ± 0.3	3.16 ± 0.4	3.59 ± 0.3	3.78 ± 0.1	4.14 ± 0.2	4.64 ± 0.4
	mPa·s*	99.96	82.83	79.97	64.23	62.99	43.24	48.53
254	g·L^−1	2.60 ± 0.1	2.73 ± 0.2	2.86 ± 0.1	3.15 ± 0.1	3.95 ± 0.1	4.3 ± 0.1	4.14 ± 0.2
	mPa·s*	85.59	85.24	74.21	51.87	51.14	37.79	37.76
629	g·L^−1	1.95 ± 0.2	2.01 ± 0.3	2.14 ± 0.1	2.38 ± 0.4	2.49 ± 0.2	2.56 ± 0.1	2.65 ± 0.2
	mPa·s*	86.90	76.54	46.86	30.98	19.88	19.54	11.90

aqueous xanthan gum solution, 25 s⁻¹ and 25°C.