METHOD FOR THE PREPARATION OF XANTHANTANE GUM IN THE FERMENTATION OF XANTHOMANAS CAMPESTRIS PV. VESICATORIA

Xanthane gum is used in the food and cosmetic industries as a homogenizing, stabilizing and emulsification agent of heterogeneous mixtures. The method is effected by strains X. campestries, registered in NBIMCC under Nos. 2336, 2337, 2338.

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Bibliographic Details
Main Authors TSANEVA, SEVDALINA R, ILIEV, ILIJA N
Format Patent
LanguageEnglish
Published 28.07.1995
Edition5
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:Xanthane gum is used in the food and cosmetic industries as a homogenizing, stabilizing and emulsification agent of heterogeneous mixtures. The method is effected by strains X. campestries, registered in NBIMCC under Nos. 2336, 2337, 2338.
Bibliography:Application Number: BG19930098215