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The study investigates the production of xanthan gum by Xanthomonas campestris ATCC 13951, identifying optimal growth conditions and significant factors affecting production. Using various media and nitrogen sources, the highest xanthan concentration achieved was 16.35 g/l under optimized conditions, with sucrose and yeast extract being key contributors. The produced xanthan gum has potential applications in food products such as fig jam and mango juice drinks, enhancing their quality.
- Author
- SK ENGINEERS
- Language
- EN