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

• Main Authors: TSANEVA, SEVDALINA R, ILIEV, ILIJA N
• Format: Patent
• Language: English
• Published: 28.07.1995
• Edition: 5
• 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

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.