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https://repositorio.ufba.br/handle/ri/2902
metadata.dc.type: | Artigo de Periódico |
Title: | Biossíntese de goma xantana a partir da fermentação de soro de leite: rendimento e viscosidade |
Other Titles: | Química Nova |
Authors: | Nery, Tatiana Barreto Rocha Brandão, Líllian Vasconcellos Esperidião, Maria Cecília Azevedo Druzian, Janice Izabel |
metadata.dc.creator: | Nery, Tatiana Barreto Rocha Brandão, Líllian Vasconcellos Esperidião, Maria Cecília Azevedo Druzian, Janice Izabel |
Abstract: | Xanthan is a polysaccharide synthesized by Xanthomonas bacteria and of extreme commercial importance as a microbial polysaccharide. The aim of this work was to produce xanthan using mozzarella cheese whey as substrate, by different isolates natives the Xanthomonas. The alternative medium for production was milk whey, urea and K2HPO4. The xanthan maximum productivity was 21.91 g L-1. Analysis of apparent viscosity was made in solutions of gum at 0.5-2.0%, 25-65 ºC with shear rate of 25-1000 s-1.The maximum viscosity found was 57.30 mPa.s. The isolates demonstrate capacity to degrade the lactose and to produce xanthan, being constituted an alternative for the industrial production. |
Keywords: | xanthan gum milk whey Xanthomonas campestris |
Publisher: | Sociedade Brasileira de Química |
URI: | http://www.repositorio.ufba.br/ri/handle/ri/2902 |
Issue Date: | 2008 |
Appears in Collections: | Artigo Publicado em Periódico (Química) |
Files in This Item:
File | Description | Size | Format | |
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04 - q.pdf | 192,9 kB | Adobe PDF | View/Open |
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