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Please use this identifier to cite or link to this item: http://repositorio.ufba.br/ri/handle/ri/2902

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
Keywords: xanthan gum;milk whey;Xanthomonas campestris
Issue Date: 2008
Publisher: Sociedade Brasileira de Química
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.
Description: p.1937-1941
URI: http://www.repositorio.ufba.br/ri/handle/ri/2902
ISSN: 0100-4042
Appears in Collections:Artigos Publicados em Periódicos (Quimica)

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