The Effect of Substrate Modification on Xanthan Gum Production by Aerobic Fermentation Method

Xanthan gum is extracellular-polysaccharide compound secreted by bacterium Xanthomonas camprestis. The major applications of xanthan gum are in the food industry for thickener and emulsion stabilizer. This research aimed to study the effect of substrate modification on xanthan gum production by aerobic fermentation method. The fermentation used 4% and 8% liquid sugar as substrates at 28 degrees C at pH 7 for 120 h and completed by aeration. The highest yield of xanthan gum is 13.84 g/L with viscosity 11.145 cP at 1% concentration. The xanthan gum formation was supported by FTIR spectrum which showed the conformity of its functional groups with those from commercial xanthan gum.