Xanthan gum (XG) is a biopolymer obtained in fermentation and used as a rheology control
agent in aqueous systems and in stabilizing emulsions and suspensions. XG, together with …

The current study aimed to isolate and characterize a chromate-resistant bacterium from
tannery effluent, able to reduce Cr (VI) aerobically at high pH and salinity. Environmental …

Xanthan gum is one of the polysaccharides most commonly used in a broad range of
industries (food, cosmetics, pharmaceutical, etc.). Agro-industrial by-products are being …

With the aim of producing xanthan gum, the effects of an aqueous shrimp shell extract
(SSAE) as the source of carbon and nitrogen on the yield and apparent viscosity of the gums …

The effect of alkali stress on the yield, viscosity, gum structure, and cell ultrastructure of
xanthan gum was evaluated at the end of fermentation process of xanthan production by …

Xanthan gum is a biopolymer produced by bacteria of the Xanthomonas genus, which is
widely used in industry. The potential for xanthan applications highlights the importance of …

Using the classic biotechnological methods, the dependence of A. vinelandii D-05 culture
alginate production from the media carbon and nitrogen content was investigated. The …

Background: Despite the wide application of Xanthan gum, its commercial production
remains a global challenge. In recent years, considerable research has been carried out …

The exopolysaccharide produced by the gram-negative bacterium Xanthomonas campestris
(known as xanthan gum) is a product of commercial importance. In the present study X …

Xanthan gum is a microbial polymer synthesised by a plant pathogen of the Xanthomonas
genus. Due to its rheological characteristics and water solubility, it is of enormous …