Resumen

SOBENES G., Jenny  y  ALEGRE, Ranulfo M.. Xanthan gum production by X. Campestris ATCC 13951 using deproteinated cheese whey. Rev. ion [online]. 2015, vol.28, n.2, pp.69-77. ISSN 0120-100X.  https://doi.org/10.18273/revion.v28n2-2015006.

Xantan gum is a biopolimer produced by bacteria from the generous Xantomonas. The objective of this work was to study the xantan gum production using the X. campestris ATCC 13591 and deproteined cheese whey, deproteined cheese whey supplemented with yeast extract and deproteined cheese whey supplemente with yeast extract and ammonium sulphate as nitrogen source during 72 hours of fermentation. The best result was found when the medium was not supplemented, reaching yield of 58% and good quality of the gum.

Palabras clave : xanthan gum; milk whey; xanthomonas campestris.

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