Production of Xanthan gum from non-conventional substrates

Xanthan gum is an important microbial polysaccaride produced by Xanthomonas campestris. It has wide industrial applications in food, chemical, pharmaceutical, oil, and textile industries. It is used as stabilizer, Thickener, and emulsifier agent. It is nonsensitizing and does not cause skin or eye irritation. On this basis, xanthan has been approved by the United States Food and Drug Administration (FDA) for use as food additive without any specific quantity limitations. Xanthan gum is highly soluble in both cold and hot water. Its solutions are highly viscous even at low polymer concentrations.

Autorentext

El Prof. Dr. Hussein Azzaz Murad nació el 15 de septiembre de 1951 en El-Beharia, Egipto. Estudió Cultivo Continuo de Microorganismos en el Instituto de Microbiología de Praga (Checoslovaquia) antes de doctorarse en Microbiología Alimentaria por la Universidad de Zagazig. Es profesor emérito de Microbiología alimentaria en el Centro Nacional de Investigación de Egipto.